Name: Boiled Crawfish -- Justin Wilson
Ingredients: 4 Boxes salt (no size mentione; 9 Lemons; 5 lb Small white onions; 24 Small potatoes; Corn; 6 Pouches crab boil; 8 oz Cayenne pepper; Garlic; Smoked sausage; 50 lb Live crawfish

It grieves me that so many believers view the doctrine of God's sovereignty as a deterrent to a healthy, vibrant prayer life. That kind of thinking demonstrates an inadequate, incomplete and unacceptable understanding, both of God's sovereignty and of prayer. In truth, we pray because God is sovereign – He alone has power over all human events. In praying, we don't run from His sovereignty, we run to it. It's absolutely true that God is sovereign over every detail of our lives. Job acknowledged that even the number of every person's days is determined (Job 14:5). Life and death are in His hands (Jas. 4:15). Yet we eat and breathe and sleep and take measures to avoid any kind of calamity that might end our lives prematurely. Why? That's the very same question as, 'Why pray if God is sovereign?' Here's the answer to why we need to breathe, and why we need to pray: God ordains the means as well as the end. And our prayers are one of the important means by which He accomplishes His will and glorifies Himself in the process.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood	Cajun	Cajun, Main dish, Fish	10	Servings

INGREDIENTS

4		Boxes salt (no size mentione
9		Lemons
5	lb	Small white onions
24		Small potatoes
		Corn
6		Pouches crab boil
8	oz	Cayenne pepper
		Garlic
		Smoked sausage
50	lb	Live crawfish

INSTRUCTIONS

Bring seasonings to boil for 10 minutes.  Add potatoes, corn,
and smoked sausage.  Boil for another 10 minutes.  Add crawfish.
Bring back to boil.  Cut fire off immediately.  Let soak for
20 to 30 minutes.  Drain.  Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember,
they can still pinch you through gloves.
Justin Wilson writes, "Not everybody likes the fat, but I do, and
I love to dig my finger into the head and scoop it out.  During
crawfish season, my finger stays yellow from one end to the other."
From Justin Wilson's "Outdoor Cooking With Inside Help."
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

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