While with 20th Century Fox I was transfer to New Orleans and remember the first time everyone said Steve we are going suck-dat-head pinch-dat-tail for lunch this afternoon you in? Sure why not, well they came in with a huge bag and a pile of newspapers. Spread out the news papers and dumped the bag. I watched in amazement not quite sure what to do, being a Yankee and all. They laughed and gave me a quick lesson and I was soon diving in wolfing them down. I got to tell you the suckin dat head part not my favorite but I tried.
I just grab some crab boil pack and boil them up following the instructions but here is a great recipe courtesy Alton Brown, 2009.
Prep Time:1 hr 30 min — Cook Time:23 min — Serves:10 to 12 servings.
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole coriander seeds
- 2 tablespoons whole cloves
- 1 1/2 tablespoons whole allspice
- 5 gallons water
- 1 pound kosher salt
- 4 tablespoons cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dry mustard
- 1 tablespoon dried dill weed
- 6 bay leaves, crumbled
- 10 pounds live crawfish
- 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter
- 8 ears corn, halved
- 2 heads garlic, unpeeled, but separated
- 1 pound andouille sausage, cut into 1-inch pieces
Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.
Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.
Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.
Are Crawfish considered seafood?
- Muffaletta (stevesacooking.com)