| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Taste2 |
4 |
servings |
INGREDIENTS
| 2/3 |
c |
Salt |
| 1 |
tb |
Peppercorns |
| 2 |
pk |
Dry crab boil |
| 1 |
c |
Liquid crab boil |
| 1 |
tb |
Hot sauce |
| 1 |
tb |
Creole seasoning |
| 8 |
|
New potatoes |
| 4 |
|
Corn ears |
| 2 |
|
Lemons |
| 4 |
|
Onions |
| 2 |
|
Garlic heads |
| 4 |
|
Celery stalks; halved crosswise |
| 5 |
lb |
Crawfish |
|
|
Melted butter; for serving |
INSTRUCTIONS
In a large stockpot with a removable basket and tight-fitting lid
bring 3 gallons water to a boil and add salt, peppercorns, crab boil,
hot sauce and seasoning. Cover pot and bring back to a boil. Add
remaining ingredients except crawfish, cover and cook 5 minutes. Add
crawfish, stir well and cover. Turn off heat and let sit for 15 to 20
minutes. Ladle crawfish and vegetables onto a large platter or deep
bowls and serve with melted butter. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4736 broadcast 05-01-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-06-1998
Recipe by: David Rosengarten
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