DOCSLIB.ORG

Cooking Crawfish

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cooking Crawfish SMOKEHOWZE CRAWFISH BOIL RECIPE & TIMEPLAN APRIL 2014 COOKING CRAWFISH Allow 2.5 - 3 lbs live crawfish per normal person … 5-6 lbs per person if from Louisiana … 6- 8 lbs if serious Cajun eater Large Pot (80 -100 qts) with removable perforated basket • 30 - 40 lbs crayfish (one sack) • 7 - 8 gal water = 32 qts TO THE BOIL WATER – ADD FOR SEASONING • 2 boxes for pot + 1 box each 4 lbs of crawfish 3oz Boxes of Boil in Bag Crab Boil Seasoning (REX, Zatarain’s, Louisiana Fish Fry Brand) • 1 or 2 Box Table Salt (no iodine) 1 lb 10 oz size • 1/4 cup Tabasco (optional for extra heat) -- or can add ground cayenne pepper • 2 Onions cut into halves • 2 whole head of garlic (more if you want garlic to eat) • 5 Cut lemons squeezed in to pot and then added • 6 Bayleaf NOTE: If the seasoning is the kind as just powder in large bag or plastic jug that is to be dumped into pot it probably already has salt pe measured, so eliminate the additional salt and follow instructions on bag/jug. The boil water should be heavily seasoned and quite spicy – the crawfish and other fixins will not be as spicy as the water. We prefer them with a well rounded season & favor profile with moderate pepper heat but not pepper heat to the point where the pepper overrides the crawfish flavor. ADDITIONAL ITEMS FOR THE POT TO COOK: • ANDOUILLE SAUSAGE or SMOKED SAUSAGE IN CASING – hot version preferred • RED POTATOES, • MUSHROOMS, • CORN ON COB APPROXIMATE TIMINGS 35 lbs crawfish - 8 gallons water, 55,000 BTU burner • INITIAL HEAT TO POT OF WATER (1/2 season mix) 12:30 PM • POT NOW AT THE FIRST BOIL (ABOUT 30-40 MINS to get there) 13:10 • START PURGE CRAWFISH (that is rinse them well in fresh water.. 13:10 1 SMOKEHOWZE CRAWFISH BOIL RECIPE & TIMEPLAN APRIL 2014 • POTATOES & SAUSAGE COOK (BOIL FOR 15/20 MINS) 13:10 in pot • REMOVE POTATOES & SAUSAGE & RETURN POT TO VIGOROUS BOIL 13:30 remove • ADD REST OF SEASON MIX 13:35 pot boiling again • CRAWFISH IN THE POT 13:35 dump in live crawfish • CRAWFISH & POT NOW BACK AT THE BOIL (20-30 MINS) 14:00 monitor for when they boil again • BOIL ( as soon as see good boil start timing -7 MINUTES – o no longer… otherwise will overcook) 14:07 cut the fire NOW (after 7 mins) • FROZEN CORN + MUSHROOMS AND/OR ICE & SOAK (~30 MINS) 14:07 add ice and frozen corn • ADD POTATOES AND SAUSAGE TO REWARM 14:35 crawfish been soaking ~30 mins • SOAK ADD’L (20-25 MINS) --- AS NEEDED –TASTE OFTEN 15:00 soak as needed for flavor • REMOVE FROM POT AND DRAIN… o PUT IN NEWSPAPER LINED ICE CHEST 15:00 • DUMP SOME ON TABLE ….. EAT! The ice (10 lbs for a 35 lb boil) after the 7 minute boil is critical to reduce the temperature below boiling and to stop the cooking process. That is also why I use the frozen corn on the cob. Also spray with cold water on outside of pot using hose to get additional cooling. Other: • Boiling Pot Size - Allow around 2 - 2.5 quarts pot capacity for the cooking pot with basket insert per 1 lb of live crawfish to allow for headroom plus some of the additional fixins in the pot. Keep in mind that the size needed will vary based on the amount of other items you are cooking in the pot. • For a second batch – reuse boiling water – refresh with ½ box salt and a few more crab boil bags. • Sausage Cooking: For some folks, they prefer NOT to cook the sausage before or with the crawfish as they do not like any of the sausage oils/fat on the crawfish. One can cook the sausage after removing the crawfish especially if the sausage has been pre-cooked so it only really needs to be in the boil long enough to heat well and take up the flavor. (Note – the uncooked sausage I use I know does not release an excessive amount of fat when I boil it thus I add it in the boil early on.) I have has some brands that I will indeed cook afterwards/separate. • Timelime: You can compress the time line by cooking the potatoes and sausage (if not pre-cooked variety) 5 minutes or so ahead of starting the crawfish in the pot and do it as a simultaneous cook. I cook mine potatoes and the raw sausage ahead as often we like to snack on the potatoes and sausage as appetizers. Also I cook around 5 lbs of potatoes and 4 lbs of sausage – and use any leftovers for spicy potato salad and the sausage for breakfast. • Wind: Shield burner and pot from the wind, else the heat will not go into the pot and it will all take longer. • Leftovers: Put only a couple of layers on a plate. Heat in microwave on high 2 minutes…enjoy.. It is almost like they came out the pot. 2 .
Load more

Recommended publications
  • Small Plates Large Plates
    CELEBRATE SMALL PLATES OKTOBERFEST! September 17 - October 29 3 Courses $37 - any appetizer, entrée & dessert SOUP & SALAD SEAFOOD MEAT SIDES Turtle Soup Pork Meatball Gratin Roasted Brussels Sprouts BEERS Des Allemands Home Place Pastures pork, Marsala and topped with sherry 9 fried haloumi, za’atar vinaigrette 9 Urban South, Marzen / Oktoberfest, LA Brewery Catfish Dumplings mushroom sauce, sage, Gruyere, Warsteiner Brauerei, Pilsner housemade ricotta, garlic crouton 13 Wedge Salad Creole dashi, shallots, Napa cabbage, Hickory Smoked Carrots Franziskaner Weissbier, Hefeweizen Schneider Weisse Tap 7, Hefeweizen 500 ml baby iceberg lettuce, soy and ginger ginger mayonnaise, green onions 10 chimichurri, queso fresco 6 Ayinger Jahrundert, Bavarian lager 500 ml dressing, cucumbers, daikon, carrots, VEGETARIAN shiitake mushrooms 8 Smoked Fried Oysters Yukon Gold Potato Purée 7 Sweet Potato Agnolotti WINES bourbon tomato jam, Riesling, Hermann Moser ‘Gebling Vineyard’ ‘14, Kremstal, Austria 12 City Park Salad housemade mascarpone, brown butter, Truffle Fries white remoulade 14 Gruner Veltiner, Schlosskellerei Gobelsburg ‘15, Osterreich, Austria 10.5 baby red oak, romaine, sage, pecans 11 black truffle mayo 9 Riesling, Beerenauslese, Dr. Loosen ‘06, Mosel, Germany 15 granny smith apples, Stilton blue, Tuna Two Way Gewurtztraminer, Dopff & Irion ‘Cuvee Rene Dopff’ ‘15, Alsace 13 applewood smoked bacon 8 Stuffed Eggplant Edelzwicker Reserve Blend, Albert Boxler ‘14, Alsace 16 tartare and pepper seared with vegetable and bulghur wheat filling,
    [Show full text]
  • Pride in Glynn County Seafood Cookbook
    PRIDE IN GLYNN COUNTY SEAFOOD COOKBOOK RECIPES, STORIES, AND FACTS ABOUT FOOD PRIDE IN GLYNN COUNTY SEAFOOD COOKBOOK RECIPES, STORIES, AND FACTS ABOUT FOOD ACKNOWLEDGMENTS INTRODUCTION People who live around Brunswick love nothing better than a good We thank the many fishers, crabbers, shrimpers and consumers seafood dish, and they also love to talk about a great seafood of seafood who have lived in and around Glynn County over dish! We are blessed to live near a saltwater marsh that is home to a bountiful fish population. The marsh and fishing have been hundreds of years, and who have celebrated our rich and part of our community’s long history and are celebrated today by diverse culture, especially our food! local chefs, festivals, family get-togethers and church fish dinners. We thank all of our neighbors who contributed their art and We asked some of our favorite local cooks to share their recipes taste for this first “Pride in Glynn County” cookbook. We thank and stories. Some cook for a living; others for the pure joy of it. Honeywell for its financial support. We thank our co-workers We invite you to explore the recipes found in our first “Pride in from the Environmental Justice Advisory Board, Rebuilding Glynn County Seafood Cookbook” and try new ways to enjoy Together – Brunswick and the University of Georgia Marine fresh local fish. The University of Georgia Marine Extension and Extension and Georgia Sea Grant who supported us and Georgia Sea Grant offers tips for safe and healthy ways to provided endless feedback on how to create a resource that prepare the catch of the day.
    [Show full text]
  • Instructions
    DEEP-FRIED TURKEY BREAST YOU’LL NEED • 2 gallons peanut oil • 1 (5 to 7 lb.) turkey breast,bone-in • 1 cup chicken broth • 1 cup pecans, halved • 1 cup honey • ¾ cup (1 ½ s�cks) bu�er INSTRUCTIONS Fill Bu�erball® Indoor Electric Turkey Fryer with oil to the MAX line. Heat to 375° F; this will take approximately 20 to 25 minutes. To properly thaw a frozen turkey breast in the refrigerator allow approximately 24 hours for every 4 pounds. If present, remove and discard pop-up �mer. Rinse turkey breast thoroughly with warm water, or cover with warm water and soak for no more than 30 minutes to ensure cavi�es are free of ice. Pat turkey breast completely dry with paper towels, inside and out. Using injector syringe, inject ½ cup (4 ounces) of chicken broth into each side of breast. Place turkey in fryer basket and slowly lower basket into hot oil; be cau�ous of spla�ering. Cover and reduce heat to 325° F. Fry turkey breast for 7 minutes per pound. A�er calculated cooking �me is complete, li� the basket from the hot oil slowly, hooking the drain clip of the basket into the drain clip moun�ng hole. To check doneness, insert a meat thermometer into the meaty part of the breast; it is done when it reads 165° F. If turkey breast is not done, lower it back into the oil for an addi�onal 5 minutes. Repeat basket procedure to check temperature again. Once turkey breast reaches a minimum temperature of 165° F, turn the turkey fryer to MIN and unplug it from the outlet.
    [Show full text]
  • OF SPICE BLEND RECIPES Adobo Seasoning
    INDEX OF SPICE BLEND RECIPES Adobo Seasoning........................................................................................................................................................................................ 1 Annatto Seed .............................................................................................................................................................................................. 1 Apple Pie Spice .......................................................................................................................................................................................... 1 Arrowroot.................................................................................................................................................................................................... 1 Arizona Herbal Spice Mix ....................................................................................................................................................................... 1 Arizona Southwest Mix ........................................................................................................................................................................... 1 Baking Spice.......................................................................................................... ................................................................................... 2 Barbecue Rub.............................................................................................................................................................................................
    [Show full text]
  • Snow Crab Boil
    Tracye’s Touchdown Snow Crab Boil Ingredients • Snow crab legs, approximately 5 • 3 tablespoons Garlic, diced. clusters, washed thoroughly. • 1 whole Onion, diced. • 1 pound Shrimp, shell on, • 1 Lemon, juiced. deveined, tail on. • 4 sticks Butter • 1 pound Andouille sausage. Cut • 1/4 cup Olive oil into thick slices. • 2 cups Chicken broth, optional • 6 Corn on the cob (see notes below) • 6 Baby red potatoes • 1-2 dashes Tabasco sauce Season the Boiling Water • 5 tablespoons seafood seasoning • 1 whole Lemon, juiced. • 3 Bay leaves Tracye’s Garlic Sauce (to pour over and dip) • 4 sticks Butter, unsalted • 3 tablespoons Paprika • 1/4 cup Olive oil • 1 tablespoon Cayenne pepper • 1 whole Onion, diced. • 1 tablespoon Red pepper flakes • 3 tablespoons Garlic, diced. • 1 tablespoon Lemon pepper • 1 Lemon, juiced. seasoning, (optional depending • 2 cups Chicken broth, optional on fresh lemon juice) (see notes below) • 1-2 dashes hot sauce • 3 tablespoons Old Bay seasoning Instructions SEAFOOD BOIL 1. Fill up a large stock pot with water, leaving enough room at the top to add the seafood. Add seafood seasoning, lemon, and bay leaves. Bring to a light boil. 2. Place the corn and red potatoes into the seasoned water. Boil for 10 minutes. 3. Add the crab legs and sausage. Cover with a lid and boil for an additional 15 minutes. 4. Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook). 5. Drain the water and remove bay leaves. Transfer to serving dish or leave in the stock pot. 6. Pour that delicious garlic butter sauce all over, and/or reserve some sauce on the side to dip the seafood in (recipe below).
    [Show full text]
  • Cookin' Cajun.Pdf
    THE COOKIN' CAJUN by E-Cookbooks.net -: Acadian Peppered Shrimp -: Andouille a la Jeannine -: Andouille in Comforting Barbecue Sauce -: Andouille Smoked Sausage in Red Gravy -: Baked Oysters -: Baked Vegetable Gumbo Creole -: Barbecue Sauce -: Barbecued Pot Roast -: Barbecued Shrimp -: Basic Cooked Rice -: Bayou Baked Red Snapper -: Bayou Boeuf Jambalaya -: Bayou Shrimp Creole -: Beef Ribeye Stuffed with Pecans -: Blackened Arctic Char -: Blackened Red Steaks -: Blackened Redfish -: Boiled Crabs -: Boiled Crawfish -: Boiled Crawfish with Vegetables -: Brennan's Shrimp Creole -: Broiled Alligator Tail with Lemon Butter Sauce -: Cajun Catfish -: Cajun Catfish a la Don -: Cajun Catfish Remoulade -: Cajun Chicken Salad -: Cajun Creole -: Cajun Meat Loaf -: Cajun Pork Burgers -: Cajun Prime Rib -: Cajun Shrimp -: Cajun Snapper -: Cajun-Style Andouille -: Cajunized Oriental Pork Chops -: Chicken and Sausage Gumbo -: Chicken Okra Gumbo with Sausage -: Chicken Sausage Oyster Gumbo -: Chicken-Okra Gumbo Plains-Style -: Chili [ Cajun Style ] -: Classic Chicken Gumbo -: Country Rice -: Crawfish Jambalaya -: Crayfish Etouffee -: Cream of Onion Soup -: Creole Baked Fish -: Creole Candied Yams -: Creole Chicken Soup -: Creole Gumbo Pot -: Creole Liver & Rice -: Creole Seafood Gumbo -: Creole-Style Red Beans & Rice -: Dirty Rice -: Dry Roux -: Easy Lamb Creole Gumbo -: File' Gumbo Lafayette -: Grilled Catfish Cajun Style -: Gumbo Ya Ya -: Ham & Corn Chowder -: Ham Skillet Gumbo -: Hoppin John Soup -: Hot and Spicy Shrimp -: Jambalaya Salad -: John's
    [Show full text]
  • Order by Mail Marshalls Creek Spices by Pure and Natural Spices 3237 Long Beach Rd., Oceanside, N.Y
    ORDER BY MAIL MARSHALLS CREEK SPICES BY PURE AND NATURAL SPICES 3237 LONG BEACH RD., OCEANSIDE, N.Y. 11572 Phone 516-889-5116 Fax 516-889-2682 Follow us on Instagram. @marshallcreekspices WEB ADDRESS…WWW.MARSHALLSCREEKSPICES.COM ALL SPICES PACKED FRESH WEEKLY. $6.99 EACH, FLAT RATE SHIPPING Follow us on Twitter $5.95 PER ORDER. FREE SHIPPING ON ORDERS OF $50 OR MORE @mcreekspices Blog: https://marshallscreekspices.wordpress.com SPICES & HERBS BLENDS WITHOUT SALT BLENDS WITH SALT Follow us on Facebook ANNATTO SEED CANADIAN CHKN N/S EVERYTHING BAGEL https://www.facebook.com/ ANNATTO GROUND CANADIAN STEAK N/S ESSENCE OF EMERIL MarshallsCreekSpice ARROWROOT CRAB BOIL N/S FAJITA SEASONING BACON BITS CREOLE N/S GARAM MASALA SEAS. To receive special deals and BASIL EVERYTHING BAGEL N/S JERK SEASONING steals, Post a recipe with a pic and tag it with BASIL SWEET ESSENCE OF EMERIL LAMB SEASONING, BROILED #MCSFRESH BAY LEAVES WHOLE FAJITA SEAS. N/S LEMON PEPPER #marshallscreekspices BAY LEAVES GROUND FANTASTIC 4 N/S CANADIAN STEAK #pureandnaturalspices CAYENNE PEPPER FISH SEASONING N/S CANADIAN CHICKEN CRUSHED RED PEPPER GARLIC AND PEPPER CRAB BOIL CELERY FLAKES GARLIC & HERB N/S MARYLAND STYLE SEAS. (Old Bay) CHAMOMILE HOT GARLIC ONION SALT CHIVES GARLIC PEPPER N/S PIZZA SEASONING CHILI POWDER GREEK SEAS. N/S POT ROAST SEASONING CHILI POWDER DARK NEW GREEK SEAS. N/S POULTRY SEAS CHILI POWDER HOT HERBS De PROVENCE RED ROBIN BURGER BLEND CHILI PEPPERS WHOLE ITALIAN SEASONING ROAST BEEF SEASONING CILANTRO JERK SEASONING N/S SOUL SEASONING CITRIC ACID
    [Show full text]
  • King of Peace Low Country Boil Crawfish Boil
    King of Peace Low Country Boil 5 pounds whole new Start by filling the container (we use a 30-quart pot for this potatoes (cut into recipe) half full of water and adding Old Bay seasoning to quarters) taste. About 2 ounces of the Old Bay, which is a third of a 3 pounds corn on the large can, seems flavorful without being too hot for most; cob (cut in half you may want more or less. or thirds to make Bring water to a boil and add potatoes. Cook for 15 minutes pieces about 3-4 and add sausage. Cook for an additional 5 minutes and inches long) add corn on the cob. Cook for an additional 3 minutes and 3 pounds sausage add shrimp. Cook roughly 2 final minutes or until shrimp is (Polska kielbasa pink all over and begin to float. But be quick with the shrimp style cut in pieces once they begin to float or they will get rubbery. 2-3 inches long) 5 pounds shrimp A commonly found variation is to boil each of the individual (with shells on) ingredients separately, but this misses the two main advan- Old Bay seasoning to tages of the low country boil ease of preparation and the taste shared flavors of the various ingredients. Another common variation is to add crab legs to the mix. King of Peace Episcopal Church in Kingsland Crawfish Boil 10 pounds crawfish In very large sauce pot with removable 2 3-ounce packages Zatarain’s Crab wire basket, heat water, crab boil, salt, hot Boil Seasoning sauce and lemon to boiling.
    [Show full text]
  • Crab Cakes Bone Suckin’ Crab Cakes Ingredients: Bone Suckin’ Hot/Sweet Mustard, ½ 1/2 Cup Butter, 2 Tbsp
    Bone Suckin’ Crab Cakes Bone Suckin’ Crab Cakes Ingredients: Bone Suckin’ Hot/Sweet Mustard, ½ 1/2 cup Butter, 2 Tbsp. Bone Suckin’ Habanero Sauce, 1 tsp. Lemon Zest, 1/2 tsp. Bone Suckin’ Hot Seasoning & Rub, 1 tsp. Crab Boil Seasoning, 1 tsp. Backfin Crabmeat, 1 lb. (pick over to remove Mayonnaise, 1/2 cup shell and cartilage fragments) Egg, 1 large Scallions, 2 Tbsp., finely chopped Peanut Oil, ½ 1/2 cup Red Pepper, 1/4 cup, finely chopped Panko, 1 cup, (1/2 cup into the crab cakes and Garlic, 1 tsp., minced the remaining to bread the crab cakes) Parsley Leaves, 1 Tbsp., finely chopped Sea Salt and Pepper to taste Directions: Heat a medium size saucepan over medium heat. Add butter. To melted butter, add scallions, red pepper, and garlic. Lightly sauté for 3 minutes, season with salt, pepper, and Bone Suckin’ Hot Seasoning & Rub. Remove from heat and let cool. In a medium bowl, mix together mayonnaise, Bone Suckin’ Hot/Sweet Mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of panko and egg. Mix in cooled vegetables, Bone Suckin’ Habanero Sauce, salt, pepper, and crabmeat. Refrigerate mixture for 30 minutes. Form crab cakes using about 2 tablespoons of crab mixture per cake. Flatten until they are about 3 /4 inch thick. Dip the cakes in the remaining panko. Add oil to a large skillet over high heat. Add crab cakes and sauté flipping once, until golden brown and crispy, about 5 to 6 minutes per side. Serve with Bone Suckin’ Lemon Aioli. (See our recipe) Serves 6 Grillin’ Tips, Great Recipes & More - BoneSuckin.com 919-833-7647 Made In The USA!.
    [Show full text]
  • Copyrighted Material
    CONTENTS Preface v Acknowledgments ix All About Seasonings for the Global Kitchen 1 HERBS AND SPICES 19 Ajwain ■ Allspice ■ Amchoor ■ Angelica ■ Anise, Brown ■ Anise, Black ■ Annatto ■ Arrowroot ■ Asafetida ■ Avocado Leaf ■ Barberry ■ Basil ■ Bay Leaf, Turkish ■ Bay Leaf, Californian ■ Bay Leaf, Indian ■ Bay Leaf, Indonesian ■ Black Lemon ■ Black Salt ■ Boldina Leaf ■ Borage ■ Bread Clover ■ Bush Tomato ■ Candlenut ■ Caraway ■ Cardamom, Green and White ■ Cardamom, Thai ■ Cardamom, Black ■ Catnip ■ Celery ■ Chervil ■ Chicory ■ Chiles ■ Aji and Rocoto Chiles ■ Aleppo Pepper (Near East Pepper) ■ Ancho Chile ■ Cayenne Pepper ■ Guajillo Chile ■ Habanero Chile ■ Piments d’Espelette ■ Smoked Chiles ■ Thai and other Asian Chiles ■ Chives ■ Cicely ■ Cilantro ■ Cinnamons and Cassias ■ True Cinnamon ■ Cassia-Cinnamon, Indonesian and Chinese ■ Cinnamon, White ■ Cloves ■ Coriander, European ■ Coriander, Indian ■ Coriander, Vietnamese ■ Cream of Tartar ■ Cubeb ■ Culantro ■ Cumin, Brown ■ Cumin, Black ■ Curry Leaf ■ Dill ■ Epazote ■ Fennel ■ Fenugreek ■ Finger Root ■ Galangal, Greater ■ Galangal, Lesser ■ Gale ■ Garlic ■ Ginger ■ Golpar ■ Grains of Paradise ■ Horseradish ■ Hyssop ■ Hyssop, Anise ■ Juniper ■ Kaffir Lime ■ Kencur ■ Kokum ■ Lavender ■ Lemon Myrtle ■ Lemon Verbena ■ Lemongrass ■ Licorice ■ Mace ■ Mahleb ■ Marjoram ■ Mints ■ Mitsuba ■ Mountain Pepper ■ Mugwort ■ Mustard Seeds ■ Nigella ■ Nutmeg ■ Oregano, Mediterranean ■ Oregano, Mexican ■ Paprika ■ Parsley ■ Peppercorns, Black, Green, White, and True Red ■ Pepper, Long ■ Pepper, Negro ■
    [Show full text]
  • GET $10 OFF YOUR NEXT VISIT to the SHACK. As a Member, You Will Receive Cool Offers Each Month Plus Over $250 in Benefits Throughout the Year
    SaltLifeFoodShack.com Salt Life originated in Jacksonville Beach, where living the “life” is what we are passionate about. This simple phrase, once uttered on a spear fishing trip, is now a widely recognized sub- culture amidst avid divers, surfers and fishermen. It’s a way of life. One that any waterman, or woman, would be proud to be part of. You can grab your Salty gear while at the Shack or shop a wide selection of retail at SaltLife.com Teasers BAHAMIAN FISH CHOWDER■ QUESO 8.99 CUP 5.99 BOWL 8.99 Served with tortilla chips. Take it up a An island-style favorite loaded with white notch, add chorizo for a buck. fish, fire roasted tomatoes and potatoes. TUNA TOSTADA** 12.99 NEW ENGLAND CLAM CHOWDER■ Fresh spicy tuna mix on a crisp tortilla CUP 6.99 BOWL 9.99 topped with sliced avocado and drizzled Homemade cream-based chowder with a wasabi cream and served with tender clams and potatoes. sweet Asian sauce. FRIED CALAMARI 11.99 EDAMAME 8.99 Lightly fried calamari rings, served with Sautéed and seasoned with sea salt. Shack sauce. SHRIMP & CHORIZO NACHOS■ 14.99 LUMP CRAB & SPINACH DIP 13.99 Grilled shrimp and chorizo topped with Lump crab and spinach baked in a corn, black beans, jack and cheddar bubbly Parmesan cheese sauce and cheese, pico and finished with a cilantro topped with breadcrumbs. Served with lime cream drizzle. warm tortilla chips. SPICY SEARED TUNA 13.99 AVOCADO FRIES 9.99 Seasoned and seared rare, thin sliced Sliced wedges of fresh avocados lightly sushi grade tuna served with Sriracha breaded and fried to order.
    [Show full text]
  • 6 Recipes for Our Native Blue Crab, Plus a Side Order of Local
    laws C rab C ed at in ar M TO * Boiled Crabs The 1901 edition of The Picayune’s Creole Cook Book included instruc- tions for eating boiled crabs with a knife and 6 recipes for our native Blue fork, “without once using the fingers.” That must have been quite a feat, and Crab, plus a side order of local it certainly bears no re- semblance to the modern crustacean history crab boil, where everyone rolls up their sleeves and has at it. Judging from the old recipe, there was by Stanley Dry much less hot pepper Photographs by Eugenia Uhl involved in the boil than is customary today. There are dozens of brands of crab boil on the market, and they very greatly in the amount of red pepper they contain, so it’s advisable to start with the amount recom- mended on the package and add additional to taste. You’ll need a large pot with a remov- able basket and a heat source, usually a pro- pane burner. Into this pot will go water, salt, crab boil, halved lemons, gar- lic, and any other spices, such as cayenne pepper, you wish. Bring the pot to a boil and let it boil for about 10 minutes. Taste the water and add addi- tional crab boil and other seasonings, as desired. If you’re cooking smoked sausage, corn, and/or small red potatoes, add them to the pot. When the water comes back to a boil, add the live crabs and cook for 10 minutes. Turn off he heat, dump in a bag of ice to stop the cooking, and let the crabs soak in the water for 10 minutes to absorb the seasonings.
    [Show full text]