Fish
An AUTHENTIC Cajun Recipe!
-*-*- FOR EACH POUND OF CRAWFISH -*-*-
1lb / 450g crawfish, per person, minimum; LIVE !!! crawfish
only!
1tsp / 5g cayenne pepper
1tsp / 5g paprika
2 clove garlic (Whole, in peel, is OK)
1/2 whole lemon; or equivalent amount of juice
4tsp / 20g salt
1/2lb / 225g whole onion, peeled then quartered
or halved
1 rib of celery cut into 3in / 7.5cm pieces
2 whole dried bay leaves
3qt / 3L hot water
3-4 whole red potatoes (new potatoes / salad potatoes) a little larger
than golf balls
1 whole ear of corn; broken into 2-3 pieces
In a large pot, bring the water to a boil. Add all the seasonings
(salt, cayenne, bay, garlic, lemon, onion and celery) to the water as it
comes to the boil, and boil for 5-10 minutes to flavor the water. Add the
new (red) potatoes and boil 10 minutes or until potatoes are almost done.
Add the crawfish and boil for 5 minutes. Add the corn and boil
for 1-2 minutes, then cover, turn off the heat, and allow the crawfish and
vegetables to stand for 15 minutes so the crawfish can absorb additional
flavor and finish 'steaming'.
Overcooked crawfish will get either very tough, or if cooked really too long,
will get mushy.
Serve steaming hot, with lots of napkins and cold drinks.
-*-*- CAJUN STYLE COCKTAIL SAUCE -*-*-
4floz / 125ml catsup
1-3tbls / 15-45ml hot horseradish, grated; or to taste
1tsp / 5ml Worcestershire sauce
2-3tsp / 5-15ml lemon juice
1tbls / 15g dried parsley flakes
1/2tsp / 2g dried basil
1/2tsp / 2g dried oregano
garlic powder, to taste
cayenne pepper; to taste
Tabasco sauce - at least 2-3 drops; or more to taste
COCKTAIL SAUCE
Mix all ingredients together, allow to stand for an hour before serving to blend the flavors.