Cook the Cajun Crawfish recipe
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Creamy potatoes, sugar corn, spicy sausage and a spicy boiling liquid, which is surrounded by bright red crowds, is an appetite selection that you can see. But with a crawfish cooking, it’s not just about eating – it is a funny and common experience in which you are invited to dig in with your hands, to eat with your hands and become messy. This cooking recipe has something for everyone and ensures that all their guests can be happy and stuffed.
Find crowd
Depending on where you live, you will find it to find it Long past Can be the difficult part of this recipe. In certain seasons, normally in January to May, you will find fresh crawfish, but the Prime Crawfish season is mid-May to mid-May. You may also be able to find them on some Asian Live Sea fruit enclosures.
Otherwise, you are looking for frozen crowds that are sold in whole or the same way or are sold in the same way. If you want to use frozen long pattern cocks, replace a pound of the tail meat for six pounds of whole longust. Finally, look for packages of frozen crowd, the only accused packages or the end product is too salty and will not be pleasant to eat.
The best method for a long pusty cooking
To ensure that everything is perfectly cooked in cooking (picking up the potatoes, corn, sausage and crawfish is a recipe for cooking), this recipe caresses the cooking process. You will first cook the potatoes for 10 minutes and then add them Sausage And corn for five minutes, and finally the long past goes into it. The result is tender, non -broken potatoes, sweet, crispy corn, delicate sausage and well -seasoned but not hard lobbing tails.
Make your equipment before
This recipe makes a large amount. Be prepared for how large a pot (16-liter minimum) and a bowl (minimal 13 liters) need. Your normal soup pot and the standard home mixing bowl are too small. This is a catering size equipment that you can buy in a restaurant supply business or rent in a rental rental in catering.
You may also want to rent or buy a large propane burner outdoors. While you can cook a crowd inside, it creates a lot of steam, and a very large pot can be difficult to boil on a normal kitchen stove.
Cooking mode
(Keep your screen awake)
5 Quarters (20 cups) Water
16 Ounce Mussel juice
2 (3-Uszen) Packages Crab, shrimp and crowded cooking (like Zatarains)
2 large Lemoncrossed
2 tablespoon Old spice
2 tablespoon fine SaltPlus more to taste
1 Sweet onionSeat and cut into the quarter and leave the root end of intact
6 dried Laurel leaves
1 bunch Fresh thyme
3 Heads GarlicHalf cross and 1 small clove, divided
2 pound small red potatoes (approx. 14 potatoes)
2 pound SausageIn 1 1/2-inch pieces section crossed across
4 Ears Yellow cornCut into a third cross
6 pound quite Long past (fresh or frozen)
1/2 cup (4 ounces; 113 grams) salted buttermelted
1 1/2 teaspoon Lemon peel (from 1 lemon)
Collect the ingredients.
The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Combine 5 liters of waterPresent 2 (8 -uncas) bottles of pussy juicePresent 2 (3-ounce) packages cook with spice bagsPresent 2 large lemons, halved halvedPresent 2 tablespoons of old bayPresent 2 tablespoons of fine saltPresent 1 sweet onion, peeled and cut into quarterPresent 6 laurel leavesPresent 1 pile of fresh thymeAnd 3 heads of garlic, halved in half In a large inventory. Bring to a boil over high heat. After cooking, cover and reduce the heat to medium -height to maintain a steady cooking. Let cook undisturbed for 10 minutes.
The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Add 2 pound small red potatoes And cook for another 10 minutes, cook covered.
The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Add 2 pounds Undouille sausage, cross cut into 1 1/2-inch piecesAnd 4 ears of yellow corn, cut into thirds And let it boil for another 5 minutes.
The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
Stir in 6 pounds whole long past and cook for 2 to 3 minutes. Take the pot out of the heat and let yourself sit covered until the long -blazed light red and well seasoned, about 15 minutes.
The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
While the crowds penetrate in the cooking mix, they combine 1/2 cup of melted butter and the Finely grated bowl of 1 lemon In a very large bowl. Rust in the remaining 1 clove of garlic and stir to integrate.
The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
As soon as the long pattern fish is penetrated, they transmit a large spider or a large skimmer to transmit crushing, potatoes, corn and sausage into the bowl and coated evenly. Discard the onions, garlic, herbs and spice bags. Serve the crowd with a lot of ice -cold beer and wet nap.
The spruce food / photographer: Fred Hardy, food stylist: Ruth Blackburn, Requisite -Stylist: Shell Royster
This recipe was developed by Marianne Williams
How to store
If you have leftovers (this should not happen if you have the right people in your life), cool them in an airtight container for up to three days. Save some of the boiling liquid separately and gently poach the remains in the boiling liquid until they are only heated through. Simply bring the liquid to cook, take out the heat and add the leftovers to avoid boiling it.
| Nutritional information (by portion) | |
|---|---|
| 949 | Calories |
| 61g | Fat |
| 52g | Carbohydrates |
| 49g | protein |
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| Nutritional information | |
|---|---|
| Portions: 6 | |
| Amount per serving | |
| Calories | 949 |
| % Daily value* | |
| 61g | 78% |
| Saturated fat 24g | 121% |
| 305 mg | 102% |
| 4110 mg | 179% |
| 52g | 19% |
| Dietoner 5G | 20% |
| Total sugar 10g | |
| 49g | |
| Vitamin C 29 mg | 145% |
| Calcium 102mg | 8% |
| Iron 4mg | 22% |
| Potassium 2281mg | 49% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
