4 qt Water
3/4 c Salt
1 1/2 Fresh lemons; sliced
5 Stalks celery; chopped
4 tb Worcestershire sauce
4 Cloves garlic; chopped
1 1/2 lg Yellow onions; sliced
1 pk (small) shrimp boil spices
Tabasco to taste
6 lb Live crawfish; washed and
-soaked in salt water
This is a compilation of several recipes, and I think it comes off better
than any of the individual versions. I have eaten these mudbugs from New
Orleans to Portland. This is great stuff, hot or cold.
Place all but the crawfish in a large kettle and bring to a boil,
covered. Simmer for 15 minutes so that you create a good rich stock and
then add the crawfish. Cover and bring back to a boil. Boil for 7 minutes,
no more, and then turn off the heat, leaving the lid on the kettle. The
crawfish may be served after a few minutes or chilled in the refrigerator.
One needs only beer and good bread with these critters. HINTS ON CLEANING
CRAWFISH: Since these creatures live in the mud, it is important to clean
them properly or you will have mud in your food!
1. Wash well with fresh water.
2. Soak them in a saltwater bath for about 8 minutes to purge them of
3. Rinse well in a colander and you are ready to cook them. EATING
CRAWFISH: Once they are boiled, you break off the head and suck out the
wonderful juices. Don't pay attention if people are watching--they are just
jealous. Then, crack the tail from the belly side and peel it off. Devein
the meat, if you are one of those, and enjoy. Use your thumb to remove the
yellow liver and fat from the head. Crack the claws with your teeth and
draw out the meat. This is just great eating!
Downloaded from Glen's MM Recipe