CRAWFISH ld

Boiled Crankish Washcrawfish, discard dead ones. Boil in salted, seasonedboiling water enough tocover crawfish! for 20 minutes. Fora Crowd:For25 pounds ofcrawfish, usea 10gallon covered pot. Add about4 gallonsofwater, a box ofsalt, red pepper, 3 or 4 slicedlemons, a packageofcrab boil either incheese clothor liquid concentrate!, several wholepeeled onions, andunpeeled smallred potatoes. Cover, bring toa boil. Addcrawfish, cover, and rapidly bring back to a boil.Simmer for10 minutes. Letstand inwater for 10 minutes. Remove crawfish, anduse water for next batch. Foruse in recipes: Putenough water inpot to cover crawfish. Bring toa boil, addcrawfish. Turn off heat immediately andlet crawfish remain inhot water 5 minutes.Remove from water and let cool. Peel crawfish. Toremove fat:Inside the crawfish head isa packetofyellow fat. After the tailis removed from the boiled crawfish, shake the head swiftly one or two timestoempty the fat into a separatecontainer oruse a fingertoremove it!. Storefat in a coveredcontainer inrefrigerator. Usefor crawfish etouffee, bisque,etc. for a truecrawfish flavor. A "newway" of boiling crawfish isgaining popularity. It'seasier, takes less time,and gives more predictable results. Bringplain, unsalted, unseasoned watertoa boil.Add crawfish andcook for 5 minutesfrom the time the water returns toa rollingboil. Remove crawfish frompot and spread ina tub.Sprinkle generously withpowdered seafood seasoningandmix thrmughly. Asthe crawfish cool, they will absorb the seasoning.Thecrawfish should peel perfectly andyou can regulate the spicinessby theamount of seasoningyou put on. Theone disadvantage tnthis method isthat you must cook any potatoes and corn separately. l6 CRAW FISH

Metairi e cVudbugs 2 mirlitons, cut in half, seeded 'Ya cup seasonedbread crumbs l cup crawfish,cooked and Parmesan cheese peeled,chopped coarsely paprika 2 T butter parsley 6 green onions,chopped lemon slices 8 oz can tomatoes, peeled, 2 toesgarlic, minced drained, and seeded Placemirlitons in 2 quartpot, cover with water, and boil for 30 minutes. Removethe mirlitons,let cool.Scoop out pulp, leavinga '/i" shell.Reserve thepulp. In a fryingpan, over medium heat, saute the onions and garlic in butteruntil the onions are transparent. Mash the pulp in a mixingbowl, drain excessliquid. Add mashed orchopped tomatoes tothe mixture. Combine this withthe crawfish, onions, garlic, and bread crumbs and mix. Spoon this into theshells. Sprinkle with Parmesan cheese, then the paprika for color. After heatingin a 350oven for 20 minutes, decorate with a sprigof parsleyand a slice of lemon. Serves 4. JiNHazy 4-H SearoodCcebsul, 19aa

Crankish Burgers I lb peeledcrawfish tails I onion, diced 4 cup bell pepper,diced 1 egg 'V4 cup greenonion, diced salt and pepper V4 cup celery, diced flour

Beatthe egg.Add onions,bell pepper,celery, and crawfish.Mix well. Salt andpepper to taste.Shape the mixtureinto patties,roll in flour, and fry. Serveon hamburgerbuna with lettuce,tomato,pickles, and dressingsof your choice. Makes 5 burgers. CRAWFISH l1

Grayish Etouffte

I6 lbs crawfish l pimento Ya cup shortening 'Va cup greenonion tops crawfish fat hot sauce to taste Va stalk celery salt and pepper to taste 3 medium onions Y! t monosodium glutamate cloves garlic t Worcestershire sauce 'Va bell pepper Cookcrawfish in nearboiling water for 20 minutes, remove and drain. Peel tails,place any yellow fat that clings to tail or head in a separatecontainer. Chopvegetables andcook inshortening untiltender. Add seasonings and blendwell. Add tails and cook about 15 or 20minutes do not overcook!. Turnoff heatand let stand30 minutesuntil seasonings blend. Serve over rice.When reheating, use double boiler. Makes 4 quartsorabout 15 servings. JenayKeafinff e-H SeafoodConfeel Winner, 19fN

GruavjishEtouffte

I lb crawfish tails l can Golden Mushroom soup l onion, chopped l bell pepper,chopped l stalk celery, chopped I stick butter creole seasoning Sautein butter, onion, bell pepper, and celery until soft. Stir in Golden Mushroomsoup. Seasofs crawfish tails with creole seasoning. Stirin crawfish tails and cook for 15-20minutes. Serves 4.

CRAWFISH l9

guiehCrawfish salt and black pepper 2 lbspeeled crawfish tails I smallcan tomatosauce I stick butter garlicpowder l mediumonion, chopped cayenne pepper T cooking oil Brownonionslightly and drain offcooking oil.Add crawfish, onion,and butter.sauce,aCover dash ofand garlic simmer powder, over andlow heatsalt and for aboutpepper 5to minutes.taste. Simmer Addtomato until crawfishtailsaretender about10 minutes!. Serveover rice. Serves 4-6,Smere'

CramfishBisque I bunchgreen onions, chopped 4 qtscrawfish 'R largeonions, chopped Divideonions inhalf - one halffor dressing andtheother halffor gravy. Boilcrawfish forZOminutes. Coolandpeel. Keep theheads afterthey have beenandpeppercleaned! to fortaste. stuffing.SnrF theChop crawfishcrawfish heads meatandanddipmix them with in onionsflour andjustthesalt stuffedbottom.part!.BrownHavethe yourstu%d frying heads panand readyremove with themenough todrain.oil to cover You willthe have morethan one batch to &y. Gravy:ofgreen Inonions.a fryingAdd pan,warmakeas a necessary brown rouxtomakewith oilconsistency and flour. you Addprefer.other halfDrop allthe stuffed headsin the gravy andcook onmedium heatforabout 40 minutes.Salt and pepper to taste. 20 .RA%FISH

CrawfishBisque

I Ib crawfishtails, peeled I lb crawfish tails, peeled 2 sticks margarine I onion, chopped I bell pepper,chopped 4 T flour 2 stalkscelery, chopped I onion chopped I sulk celery, chopped cloves garlic I T greenonion, chopped I T paprika I T parsleytops, chopped 2 eggs I cup breadcrumbs 2 clovesgarlic, minced creole seasoning 'Y4 lemon sliced! 24 cleaned crawfish shells I T sugar I T Worcestershire sauce 2 quarts water Grindcrawfish andvegetables fromfirst column ofingredients. Mixwell with 2 raweggs, paprika, andbread crumbs. Addcreole seasoning totaste. Add waterif mixture istoo dry and bread crumbs if too wet. Stuff ingredients into shellsand deep fry at 350until shellsfloat. Makea rouxwith flour and margarine in 4 quartaluminum Dutch oven. Removefrom heat and add all remaining chopped vegetables. Stiruntil it stopssizzling. Return toheat and add tomato sauce, Worcestershire sauce, sugar,and the other pound ofcrawfish tails.Saute 5 minutes andadd water. Bringtoa boil,lower heat, and simmer 2 hours. Addstuffed shells and cook 1 hour.Add creole seasoning to taste. Serve over rice. Serves 4. Danes Csseanl m Sees' Caeng VWnner,ioVS

CrawfishOmelet Hereisa simpleanddelicious wayto fix those few crawfish leftover from last night's crawfishboil. lks crawfishtails 3 T butter salt,cayenne and black pepper Yacup shallots, chopped to taste 6 eggs Seasoncrawfish tails with salt, cayenne and black pepper; set aside. Melt butterin skillet, add shallots and saute 3-5 minutes. Add crawfish and stir. Addwell beaten eggs, cover and cook slowly until done. CRAWFISH 2l

Crampish Salad 6 lbs crawfish tails, boiled and 2V9 cups mayonnaise peeled 3 hard-boiled eggs, chopped fine 'Va cup celery,chopped Ys t crab boil Vs cup olives,chopped salt and pepper to taste I small onion, minced

Combineall ingredients.Bcner if preparedand refrigerated overnight. Garnishwith paprikaand parsleyand serveon lettuce. Serves20.

CraavfishPie IYe cups celery, minced I clove garlic, pressed I small bunchshallots, chopped hot sauce fine 3 cups cooked rice Vs smallgreen pepper, minced IVe cups water 3 cups cooked crawfish tails and I can GoldenMushroom soup fat 3 yolks of hard-boiledeggs if 'Vs t seafoodseasoning desired! I bay leaf slices well buttered bread salt and pepper to taste dashof paprika Worcestershire sauce

Sautein oil thc celery,shallots, and grccn pcppcr for about5 minutes.Add crawfishtails, fat, garlic,seafood seasoning, and bay leaf and saute about 5 minuteslonger. Add Worcestershire sauce, hot sauce, salt, and pepper, and mixwell. Add rice, water, and soup. Pour into a buttered2-quart casserole. Grateegg yolks over top. Rcmove crusts from bread and cut into triangles. Arrangein circleon top.Sprinkle with paprika.Bake uncovered at 350 for30 minutes. Serves 8.

Neey Trahen 4-H SeafoodCooking Winner, 1979

C !ill'9 22 C".R.~'O'F ISH

Crawjish Dip 4-oz can mushrooms,drained 'V4 lb butter salt,pepper, hot sauce, Vs bunchgreen onion, chopped Worcestershire sauce, to taste Va cup flour Ibpeeled raw crawfish tails and oz sour cream fat if available! Sautegreen onions inmelted butter. Stirin flour. Add crawfish tailsand fat; continuetosaute. Stir in mushrooms andseasonings. Foldin sour cream just beforeserving. Keephot in chafing dish.Serve with melba rounds. If crawfishfatis not available, mayneed toadd a littleextra water.! Tofreeze, omitsour cream, and add prior to serving.

CrawjishStew a /a Aficrowave ROUX 4 cloves garlic,chopped %3 cup oil 'V4 cupparsley, chopped Va cup flour cupsonion, chopped V4 cupgrccn onion tops, chopped I cup celery,chopped Vi cuphot water approx.! Vi cupgreen bell pepper, chopped Mixoil and flour together ina 4-cup measuring cup.Microwave uncovered on high6-7 minutes. Stirat6 minutes.Rouxwill bc a lightbrown atthis time andwill need tocook 30seconds to1 minute longer toreach the dark brown color.Add onion, celery, andbell pepper toroux ina measuringcup.Stir and returntomicrowave. Sauteon high 3 minutes.Addgarlic, parsley andgreen oniontoroux, stir and return tomicrowave. Sauteon high 2 minutes.Slowly addenough hottap water tobring roux tothe cup mark. Stirand you will havea smoothdark roux in only12 minutes. CRAWFISH STEW Vscup hot water l t salt I 10-oz cantomatoes with peppers 'Vst pcppcr Ibs crawfish tails Transferrouxto a 3quart dish. Add hot water, tomatoes andliquid, salt, and pepper.Coverwith lid or plastic wrap. Microwave onhigh for 12 minutes. Addtails, cover and cook on high for 7 '/zminutes untiltails are pink and tender.Stir twice. Scrvc with cooked rice. Serves 4-6. 4' CRAWFISH 23

CrasvfiskCkeese Pie

I stick butter Y! cup green onion tops I cup mushrooms,sliced salt and pepper to taste l cup onions,chopped I lb crawfish tails, rinsed 'V4 cupgreen bell pepper,chopped I T flour l chicken bouillion cube Va cup clam juice, or water Vi cup celery,chopped I pie crust, baked I T parsley V! Ib Monterey Jack cheeseor l T garlic, minced jalapeno cheese, grated Cookfirst 10ingredients in a largesaucepan for 5 minutes.Add crawfish tails, flour,and clam juice or waterand cook for 2 minuteslonger. Pour mixture intopie crust. Sprinkle top with cheese. Bake in a preheated350 oven until cheese melts. Serve hot.

CranvjiskCasserole '6 cup butter '6 t red pepper l cup onions, chopped salt to taste 2 cupscrawfish fat optional! Sa cups bread crumbs Va cup bell pepper I egg, beaten cup parsley, chopped l cup mushrooms stems and 2 lbs crawfish tails pieces! V! t black pepper 'V4 cup pecans,chopped l t garlic powder Heat butter in skillet. Add onionsand sauteslowly for 5 minutes.Add crawfishfat and cook for 10 minutes.Add bell pepper,green onions and crawfishtails. Cook 5 minutes.Add seasonings,mushrooms, and parsley. Removefrom fire andadd 2 cupsbread crumbs and the well-beatenegg, and stir to mix well. Pour into a butteredcasserole. Mix pecansand remaining'/z cupbread crumbs. Sprinkle on top of casserole.Bake in a preheated300 oven for 25 minutes. Serves 6.