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 Boiled Crawfish with Vegetables

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PostSubject: Boiled Crawfish with Vegetables   August 18th 2011, 8:46 pm

Boiled Crawfish with Vegetables
===============================
40 Pound Live crawfish
1 Cup Salt
1/2 Cup Ground white pepper
1/2 Cup Ground black pepper
1/2 Cup Ground red pepper
5 Pound Small white onions
12 Large Ears of fresh corn, shucked
5 Pound Small new potatoes

=== ADDITIONAL SEASONING MIXTURE =====
1/2 Cup Ground white pepper
1/2 Cup Ground black pepper
1/2 Cup Ground red pepper
2 Cup Salt

Wash the crawfish and pick out any fish bones or other debris. Fill a BIG 40
quart stock pot a quarter full of water. Add the salt and peppers and bring
to a boil. Add the whole onions, the corn and the new potatoes [it will be
easy to remove them later if you put them in a cloth sack]. Return to a
boil, cover, lower heat to medium and let cook 8 minutes. Add the crawfish,
cover again and raise the heat to high. After steam begins to escape from
under the lid, cook seven minutes more. Remove from the heat and let sit for
four minutes. Do NOT remove the lid until this point.
Remove the onions, corn and potatoes to a bowl and drain the crawfish. Place
the crawfish in a large insulated container [an ice chest works well.
Have ready the additional seasoning mixture. Sprinkle over the crawfish and
mix them well to coat. Cover and let sit for seven minutes.
Serve immediately with the vegetables on the side with lots of French bread
on a large table covered with plenty of paper.
When everyone has his/her fill, everyone "peels for the house." The peeled
tails can then be used in a cold crawfish cocktail or salad or for Fried
crawfish the next day

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