Crawfish number two
I was told that I didn’t tell you how to cook the mud bugs, so here goes.
I know I told you that you ha to have enough water to cover and that they needed room to stir. You can find several crawfish seasonings, just find the one that you like best.
Also, you add to your boiling water several other things that make a complete meal for you. Such as small ears of corn on the cob, new potatoes that have been scrubbed and had their eyes cleaned, small pearl onions and fresh broccoli. Some cook all of this before adding the crawfish and others just cook them all together. The little critters are ready when they loose all of their mud color and turn a bright red, about 15-20 minutes, they will float to the top when ready.
• 3 pounds of crawfish and the fat,
• 1 cup cooking oil or margarine
• 1 cup flour
• 2 large chopped onions,
• 1 large green bell pepper, chopped
• 4 stalks celery, chopped
• 2 cloves chopped garlic
• 1 tablespoon Worcestershire sauce
• salt and pepper or your favorite seasoning
• 1/4 cup minced parsley
• 1/4 cup green onion tops
Make a roux with flour and oil until chocolate in color. Cut off fire and add crawfish fat and all chopped vegetables. Stir mixture until it stops sizzling and add seasoned crawfish and enough water to cover everything. Add green onions and parsley the last five minutes. Serve over rice. This recipe is also good using shrimp.
That would be my choice. Anyway it is Gooder’n Syrup. Von