A good recipe from Frank Davis is perfectly boiled crawfish, notes WWLTV. The recipe uses ingredients such as crawfish, garlic, onions, lemons and bay leaves and boils the crawfish while adding the other ingredients. Davis was a WWL radio and TV star in New Orleans who was known for his cooking skills.
Perfectly Boiled CrawfishThis recipe demonstrates how to boil crawfish, a common ingredient used in New Orleans dishes. Davis was considered a master at boiling crawfish, states WWLTV.
Prep time: 10 min.
Cook time: 50 min.
Total time: 1 hour
- 43-lb.sack of crawfish
- 12 lemons, sliced or quartered
- 6 onions
- 4 heads of garlic with tops removed
- 10 bay leaves
- 1/2 cup cayenne pepper
- 3-4 boxes of salt
- 8 ounces of liquid crab boil or 6 bags of dry
- 10 ears of corn, cut into thirds
- 30 B size creamer potatoes
- 3 pounds smoked sausage
- Wash the crawfish
- Combine ingredients
- Add the crawfish
Wash crawfish by covering them completely in cold water. Repeat washing four or five times, or until water comes out clean, dumping old water after each washing.
Bring a large pot to a boil. Combine all ingredients except sausage, potatoes and corn. Add them to the pot and boil for about 15 minutes. Add the corn, potatoes and sausage and cook for another 8 to 10 minutes.
When the ingredients are about three-quarters done, add the crawfish, cover and bring to a boil. Cook for about 2 minutes and remove form the stove. Add crushed ice to let the crawfish sink and let them soak for about 25 minutes, or until they have picked up enough seasoning to taste.