Crawfish Berl
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A little background n shit:
(Open beer recommended before reading)
I am one of the most well known Southern Traditions. Created by the earliest French Canadians (Cajuns), I am deeply rooted in the Southern Bayous, Marshes, and Swamplands. (Drink some beer) I am known to many today as a 'reason to drink'(drink again) ..but honestly, who needs a reason? (drink) I can be found in or around New Orleans and South Louisiana, Mississippi, and most of the Gulf Coast between March and July. I love to get spicy and hot during those months. (drink to being spicy and hot). My little fellas (crawfish) can be found around the world under the names: Crayfish, Crawdads, Mudbugs, Swamp Snails, and many other names. During the off-season, I like to boil everything but crawfish. When I'm in full swing, you can find quite a variety of things being boiled (depending on where you go*): potatoes, asparagus, artichoke, mushrooms, garlic (drink to garlic), corn, celery, cirtus(be careful with the limes)(drink), brocoli, apples, crab, shrimp, onions, various sausage (drink)...the possibilities are endless. I also like to be seasonned with: Crab Boil (liquid AND powdered), cayenne pepper, SALT!, bay leaves, and whetevers left in the spice cabinet. For an interseting twist you can use various flavored oils on me. (lemon, chipotle).
*<[i>Many, many things can go into your boil. A lot of people have A LOT of different opinions on what makes the perfect boil. With too many 'cooks' at the crawfish boil arguments will arise. Going to someone's crawfish boil? Is common courtesy to allow the Host to decide who controls the boil. You think you can do better? Have your own, then show them. Be sure to establish a technique of boiling before you attempt to have your own; that always keeps the backseat-cooks away.]
(drink)
If you're having me over its probably best to have at least two 30lb. sacks and lots of friends or family. (drink to friends and family)
A common misconception is that Crawfish are just small lobsters. Crawfish are much more tender than lobster and have a much more uniqe flavor. (drink)
And finally, if youre not finished your beer, down it, and get a new one so you can read this again. Get it Right this Time! If you didnt get a beer to begin, take a time out and come back when youre ready to boil with the big boys.
Simple Boil
30 Gallon pot
3/4 filled with water over
A large gas burner (attached to gas line)
Turn on
Drink a beer
Water boiling?
Add Seasoning, Salt, Ceyenne and Veggies
(you will want to water a little spicier than you want your crustaceans)
Drink a beer (add a beer to your pot if you need to)
Rolling Boil?
Add Crawfish
CUT the fire 2.5 minutes after boil returns
The next step is crucial in the flavoring process!
The crawfish should soak from 20-30 minutes
(25 is usually good for me)
If you add ice, a 23 minute soak is recommended
If you have a very LARGE pot, 30 minutes is probably better
Proper Serving Tecnique
See "Serving"
enjoy
A little more complex:
COMING SOON.
