Crawfish Boil

Monday, June 02, 2014

Recipe: "Link Family Crawfish Boil" from "Real Cajun" by Donald Link
Rating: The crawfish boil recipe is great and much easier to do than I imagined, however the crawfish from California are disappointing since they aren't as good as the ones in Louisiana.
Status: Made once.

Recipe is available from "Real Cajun" by Donald Link.

I used blue-green crawfish from Sacramento. They don't turn as red when cooked as the dark red kind, and unfortunately they aren't as flavorful as the ones from Louisiana. I cleansed my crawfish via "water cleansing" to remove surface dirt, which simply means to rinse them and let them sit in the fresh unsalted water for up to 5 minutes, and repeat until the water runs clear. The effectiveness of a quick salt cleansing is uncertain and unnecessary.

My ingredients:
8 qt water
1.85 lbs crawfish
1 onion
1 lemon
1 head garlic
3 ears corn
6 red potatoes
3 bay leaves

For the spice mix, I reduced the cayenne and chili powder to make it less spicy for William. I also used less than the suggested amount of spices for the pounds of crawfish we have. This makes a mildly spiced crawfish boil. Those that prefer spicy mixes should use more spices (e.g. double the quantities of spices).

My spice mix:
1 Tbsp cayenne pepper
2 Tbsp paprika
1 Tbsp whole white peppercorns, ground
1 Tbsp whole black peppercorns, ground
2 Tbsp chili powder
1 Tbsp garlic powder

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