Boiled Crawfish, a Cajun favorite
“Place all ingredients but the crawfish in the biggest pot that you can get your hands on and bring to a good boil for about 15 minutes. Now, put your face over the steam and take 1 deep breath, as the boiling seasonings and lemon mist is good for your soul – being careful to breathe only through your nose. This will definitely clear up your sinuses too.
Add ears of corn of the cob, mushrooms, sausage, and potatoes. Allow 8-10 minutes cooking time.
“In the meantime, the crawfish should have been soaking in cold fresh water, with a couple of boxes of salt emptied into it as to allow “mud bugs” to be spitting out the mud. The salt purges them.
“Remove the “add ins” (corn, potatoes, etc.) Put the rinsed crawfish into boiling water. Once the water comes back to a boil time 8-10 minutes for cooking. Turn off the heat and allow the crawfish to soak in the pot for another 15 minutes. Strain and serve the crawfish hot with the mushrooms, sausage, potatoes and corn.” (Alternate method: Remove the hot crawfish from the boiling pot and layer in ice chests with sprinkled Tony Chachere’s seasoning.)
For a great seafood dipping sauce, take some ketchup, mayo, worscestershire sauce, add horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice. Mix and dip. That’s how we do it in Louisiana.
Eating instructions: Find the biggest crawfish in the pile. Break the tail off of the crawfish, and slurp all the good juice and fat out of the head (optional). Peel off the first section of the crawfish tail shell, pinch the bottom of the tail, and the meat pops right out. Eat. Drink. Repeat. (Some people save time by pinching the tail and removing the tail meat with their teeth and eating it immediately, rather than wasting a few precious seconds getting the meat out with their hands. As one hardcore native crawfish eater once put it, “That way I could eat four crawfish to maybe y’all’s one.”