Baton Rouge Louisiana Temple

Baton Rouge Louisiana Temple

Thursday, June 5, 2014

Crawfish Boil!

How To Have a Crawfish Boil

Purchase (or catch) two 35 lb bags of live crawfish

Obtain 1 large pot--about 80 quarts--for this particular recipe.


Give the little guys a bath. Rinse them real good, drain off the icky water, then cover them with water again and add about 2 lbs of salt. That'll cause them to do things I don't want to explain.

 Let your children and grandchildren play with them. If you hold them from the back they can't reach around and pinch or bite you.
Season the water. First with Zatarin's Crab Boil--about half the jar, next comes hot sauce, then the red pepper. Don't inhale any of the seseasonings!

Add about 10 lbs of potatoes in a mesh bag. Hang it over the pot handle so it doesn't fall to the bottom. Then drop in about 5 lbs of unpeeled onions, cut in half. Add salt--maybe another pound.

Stir with a large paddle about the size of an oar.

Now pour in about half of the crawfish! Stir again, then squeeze the juice from about a dozen lemons. Drop in lemon halves and shucked ears of corn. Cover and boil till done--maybe 4 minutes. Turn off the heat and let them sit and soak up the flavor.

When it's time, lift the pot liner out, drain the water off, then pour everything back into the tub where 20 minutes ago they were living happily in the cool, fresh water.

Pile everything on big platters and dig in.  Elder F acts like it's no big deal to put on a "boil," but trust me, it's a ton of work. But he and Sister F are so gracious and generous with their time and talents, and we're the beneficiaries of it all.  Good people the Fontenot's!

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