| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Wildgame, Seafood |
1 |
Servings |
INGREDIENTS
| 50 |
lb |
Crawfish, live |
| 2 |
|
Salt, boxes |
| 12 |
|
Lemons, halved |
| 12 |
|
Onions, med, halved |
| 1 |
|
Celery stalk, 2" pieces |
| 1 |
|
Bottle liquid crab boil |
| 4 |
oz |
Cayenne pepper, liquid |
| 6 |
|
Bags crab boil |
| 1 |
|
Tabasco sauce, bottle |
| 9 |
|
Garlic clove, halved |
INSTRUCTIONS
Purge in tub with one box salt for 5 minutes. Drain and repeat. Fill 60 qt
pot half-way with water and all ingredients except crawfish. Boil
vigorously for 5 minutes. Add crawfish and bring to a second boil. For
small crawfish, turn off fire and let soak for 45 minutes. If large, boil
3-5 minutes before removing from fire to soak. Source:
Times-Picayune/States-Item paper, 15 Mar 84 Dureau's and Radosti's Recipe
date: 03/15/84
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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