| Laissez Les Bon Temps Rouler! If you have any questions, please feel free to call us at (866) 384 9211 and we will walk you through your crawfish boil. We are here to make sure that your boil is the best. Sincerely, Lisa Boyd President, la spécialiste chef de Kathy Mulvaney Vice -President |
| MMe. Lisa's Crawfish Boil Recipe |
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| Mme. Lisa, la spécialiste chef de Cajun offers her own Crawfish Boil recipe. You can’t go wrong with this recipe. It’s guaranteed to make you the Cajun chef you always wanted to be. |
| Crawfishcoofcentralfla
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| • Fill your 80 quart pot one inch above the halfway point of your pot with the basket in. • Add 4-6 ounces of oil. (Helps the crawfish meat come out of their shell easier - mama’s secret) • Add 1 small bottle of Zatarain liquid crab boil. • Add about 10 – 15 bay leaves • Add 1 cup Louisiana Pure Crystal Hot Sauce • Add 3 lbs onions cut in wedges • Add your 2 dozen lemons cut in half and squeezed into the water and then dropped in. • Add 5 lbs. #1 red potatoes (called Creamers or salt potatoes) • Open 1 can of beer. • Fire up your pot and start drinking your beer. • Bring your water to a rolling boil and cook the potatoes for 15 minutes. • While your potatoes are cooking, take your crawfish still in the bag, put them in the ice chest with the drain open and gently rinse them off with the hose. When the water is running clear, dump the crawfish from the bag into the ice chest and again, rinse them off until the water is clear. Then set them aside. • Husk your corn and break it in half. Then add it to your potatoes and cook for an additional 10 to 15 minutes. • When you can slide your fork easily into your potatoes, lift your basket and insert your crawfish paddle across the top of your pot and rest the basket back down onto the paddle using the paddle for support while you drain the corn and potatoes. Then dump the corn and potatoes into a container and cover for later. Put the basket back into the pot. • Add the sack of Sal’s crawfish boil. • Add the container of Tone’s Cayenne Pepper (that’s right, the whole container) • Stir all the ingredients for about a minute. • Add your crawfish. • Bring to a rolling Boil. • When you have achieved a rolling boil, cook for 5 minutes and turn the heat off. • Let soak for 10 – 15 minutes. Now they are absorbing the spices that give them the flavor. • Open another beer and drink while waiting for the soaking cycle. • After your 10 – 15 minute soak period, dump on the table or into a clean cooler for serving. • Laissez Les Bons Temps Rouler! |
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| There are light, medium and dark roux, the color of each depending on the cooking time. Making a dark roux requires practice to develop the skill to darken it without burning it. The roux we are making is a light roux or what Cajun Cooks call a blonde roux. It has a delicate taste with a light caramel color and will not overpower your dish. |
| Makes about 3/4 cup • 8 tablespoons (1 stick) unsalted butter • 1 cup all-purpose flour 1. melt the butter in a saucepan over medium heat. Whisk in the flour 1 tablespoon at a time and cook, whisking constantly, until the roux is thick and forms a ball, for about 4 to 5 minutes. 2. Remove from heat or incorporate some immediately into a dish you’re preparing. If you prefer, allow the roux to come to room temperature and refrigerate it, covered, for a week or two. |
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| Mme. Lisa, la spécialiste chef de Cajun Dirty Rice Recipe |
| • 1 lb chicken Gizzards – finely chopped • 1 lb chicken Livers – finely chopped • 1/4 cup squeeze Parkay Margarine • 1/2 cup onion -- finely chopped • 1/2 cup celery -- finely chopped • 1/4 cup green pepper – chopped • 2 garlic cloves – minced • 2 ts. salt • 1 ts. pepper • 1/8 ts. ground red pepper • 3 cup hot cooked minute rice • 1/2 cup chopped parsley |
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| Mme. Lisa, la spécialiste chef de Alligator Tail w/Lemon Butter |
| Lemon Butter: 1 1/2 ts Lemon juice 1 1/2 ts Parsley; dried 1 1/2 ts Salt 1 tb Parsley; fresh choped OR 1/2 ts Onion powder 1/4 lb Butter/margarine 2 lb Alligator tail; slice thin Cayenne pepper to taste 4 servings LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL. Let heat through, then serve immediately. Yield: About 1/2 cup |
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| Mme. Lisa, la spécialiste chef de Broiled Alligator Tail |
Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element. Broil for 10 to 15 minutes or until done. Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface. Serve immediately. |
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| Ingredients: |
| Where to buy it: |
| Costs: |
| • 40 lb. bag live crawfish
• Bay leaves • Bag of lemons (2 doz.) • Bag of sweet onions (3 lbs.) • Tone’s Cayenne Pepper • Louisiana Pure Crystal Hot Sauce • Sal’s Homemade crawfish boil • Corn ˝ bushel (24 ears) • #1 red potatoes 5 lbs. • 4 Ozs. Vegetable oil • Bag of ice/small • 6 pack of your favorite beer • 1 sml bot. Zatarain Liq. Crab boil. • 1 large ice chest with drain. • Bag of lemons (2 doz.) |
| $market price
$3.99 $2.88 $3.26 $3.99 $3.99 $8.00 $market price $market price $market price $1.25 $market price $market price $3.99 |
| Brown meat in margarine in large skillet. Add onion, celery, green
pepper, garlic and seasonings, mix well. Cover. Cook, stirring occasionally, over medium heat until vegetables are tender. Add rice and parsley, mix lightly. Serve immediately. Cajun Dirty Rice served along with cornbread makes a great meal. |
| Yield: 8 Servings |
| Delicious Cajun Meals are just moments away! |
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Division Of Hotels And Restaurants License # 58 - 10724R - 4 *** Insured 1m Liability - Nationwide Insurance *** Call Our Corporate Sales/Customer Service Department at 407-384-9211 | Toll Free 866-384-9211 | Fax 407-380-5715 |
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| Cajun & Southern Recipes from Louisiana, Mississippi, Alabama, Texas & Florida |
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| For Live Louisiana Crawfish Call (504) 838 4889 |