We had a friend come from Tennessee to visit his parents and see his son graduate from Bridge City High School two weeks ago. He brought his wife along and was she ever into an experience that we all take for granted.
They had a crawfish boil one night and she had to confess that she had never even seen a crawfish, let alone eaten one. I bet that was a sight to see, her trying to clea
Boiling crawfish is a simple thing. All you need is a heavy pot of water that is deep enough to cover the crawfish at least four inches. Drop the crawfish into the hot water and allow to set five minutes in the uncovered pot. Drain the water and crawfish is ready to prepare to your liking.
Today, I have a good crawfish dish for you.
1 pound peeled crawfish tails
4 cups cooked rice
4 tablespoons crawfish fat
2 pieces pimento, diced
4 cloves garlic, finely chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup oil or 1/4 oleo
1/2 cup green onion tops and parsley
salt, pepper and cayenne
2 cups water
1/2 teaspoon corn starch.
Melt oleo or oil and add onions, celery, bell pepper and garlic in heavy pot. Cook in uncovered pot on medium heat until onions are wilted. Season highly with salt, black pepper and red pepper. Cook in uncovered pot for about 20 minutes, stirring occasionally. Add crawfish. Continue cooking and stirring another 10 minutes or until crawfish are almost cooked. Dissolve cornstarch in 1/2 cup water and add to mixture, cook another five minutes. Mix ingredients with cooked rice. Add green onions, parsley, and pimento. Mix again. Makes enough for 6.
Gooder’n Syrup. Von