*  Exported from  MasterCook  *
 
                          PATOUT'S BOILED CRAWFISH
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cajun                            Main Dish
                 Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE BOIL-----
   40       lb           Live crawfish
    1       c            Salt
      1/2   c            Ground white pepper
      1/2   c            Ground red pepper
      1/2   c            Ground black pepper
    5       lb           Small white onions
   12       ea           Ears of corn, shucked
    5       lb           Small new potatoes
                         -----SPRINKLE-----
      1/2   c            Ground white pepper
      1/2   c            Ground red pepper
      1/2   c            Ground black pepper
    2       c            Salt
 
   Alex Patout describes Crawfish as “a delicacy made for
   sharing-- in fact, in Cajun country, boiling crawfish
   for only two people counts as a venial sin.”
   Wash the crawfish well and pick out any fish bones or
   other debris.  Fill a great big (40-quart) Stockpot a
   quarter full of water.  Add the salt and peppers and
   bring to 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 boil,
   cover, lower heat to medium, and let cook for 8
   minutes.  Add crawfish, cover again and raise heat to
   high.  After steam begins to escape from under the
   lid, cook 7 minutes more.  Remove from heat and let
   sit for 4 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 ce chest works well, as do the
   thick waterproof boxes chickens are shipped in, which
   your butcher may give you for free).  Have your
   *SPRINKLE* ready and sprinkle over the crawfish and
   mix them well to coat.  Cover and let sit for 7
   minutes.
       Serve immediately with the onions, corn, new
   potatoes, and lots of French bread on a large table
   covered with plenty of paper.  When everyone has eaten
   his fill, everyone “peels for the house.”  The peeled
   tails can then be used in cold crawfish cocktail or
   salad or for Fried Crawfish the next day. Serves 8-10
   NOTE:  Most of the salt is not added until after the
   cooking process because too much salt added during
   cooking makes the flesh of the crawfish adhere to the
   shell. From Alex Patout’s “Cajun Home Cooking” --
   Random House
  
 
 
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