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Crawfish Boil Recipe

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From Crawfish Boil

Any spring social event in Louisiana is most definitely going to be centered around a Crawfish Boil. This is a time to relax with family and friends, enjoy the outdoors, and enjoy the bounty of the season, live Louisiana Crawfish.

The magic behind your boil, in my humble opinion, remains in the hands of two details. Fresh, Lively Crawfish, and your cooking liquid.

Crawfish Boil Recipe

15 lbs Live Louisiana Crawfish
4 Large Spanish Onions, quartered
6 Lemons, halved
4 Heads garlic, halved widthwise
8 Fresh Bay Leaves
3 Bags Crab Boil
1 bunch fresh Thyme
1 Cup Creole Seasoning
1/2 Cup Cayenne, or to taste
1 1/2 lbs Kosher Salt
About 5 Gallons of water, or enough to fill a 30 Quart turkey fryer pot 3/4 full
3 lbs Small Redskin Potatoes
6 Ears of Fresh Corn, shucked, trimmed and cut in half

Bring the water to a boil in a 30 quart Turkey fryer pot with the onions, lemons, garlic, bay leaves, crab boil, cayenne and salt. When the mixture reaches a boil, reduce to a simmer, partially cover and cook for 45 minutes to 1 hour.

From Crawfish Boil

Your crawfish should be picked through for dead ones and placed and washed by first hosing them down, then leaving them in the basket and placing it into a large pot, filling it with water, draining, filling with water, draining, until the remaining water is eventually clean, about 3-4 times. I’m not in the purging with salt camp, I don’t think it does anything more than what I described above.

From Crawfish Boil

While you’re waiting, and this is a very important part of this recipe, drink a few of your favorite ice cold beers and go visit with your company, this is a social event, relax enjoy! Have the washed Redskins waiting in the basket insert nearby and visit. Take advantage of the downtime!

Before adding anything to the pot, taste your cooking liquid! It should taste overly salty and overly spicy. Drink more cold beer, then add your basket insert to the pot with the potatoes. Let cook for 15-20 minutes. After said time has passed add the corn, and cook for about 10 minutes.

From Crawfish Boil

Bring the liquid to a boil and add the live Crawfish.

From Crawfish Boil

Bring the pot back to a boil as quickly as possible, give a good healthy stir and boil for about 5-10 minutes depending on their size.

From Crawfish Boil

Turn off the heat, put a lid on the pot and allow the crawfish to steep in the liquid for 20-30 minutes. The longer they steep, the spicier and more flavorful they will become. When in doubt as to how long to let them steep, pull one out and have a taste! When you’re sure that they are ready, lift the basket and let them drain. When they are well drained dump the contents of the basket onto a picnic table or any outdoor table heavily lined with newspaper.

From Crawfish Boil

Everyone please note, I don’t have any feeling left in my hands from working in the kitchens all these years. The girls were laughing as I was holding the basket with steam blowing off of it, this isn’t a dummy shot, just a big dummy holding a hot pot with bare hands.

From Crawfish Boil

Let your guests belly up to the table and eat until their hearts are content!

Here are some pics from our small but wonderful boil!

From Crawfish Boil
From Crawfish Boil

The full spread, the potatoes and corn take on all of those wonderful flavors. The potatoes especially, the skins dry out and develop that salt crust and the insides take on the spice.

From Crawfish Boil
From Crawfish Boil

Here is my baby girl Anna with her portion.

From Crawfish Boil

Yeah, that was a gag shot, we can’t even get this little one to eat chicken fingers, don’t worry though, I will keep cracking away on her culinary darings.

Thanks again to Charlie and the fine folks from Cajun Grocer for the generous portion of their premium Live Louisiana Crawfish!

This is my brother Brad. We don’t get together as often as we should these days but this boil was the perfect opportunity to do so and we had a wonderful time. Brad actually helps me with all of the technical details on this site and even hosts it for me on his server! He is also responsible for the new layout, which I absolutely love and has inspired me to start posting more often. Thanks for everything Brad!

From Crawfish Boil

Be sure to check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on this site!

Related Posts:

Crawfish Etouffee Recipe
Live Louisiana Crawfish

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Parasol’s Restaurant and Bar

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From Parasol's

Happy Saint Patrick’s Day! The annual block party begins at Parasol’s on Constance & Third in the Irish Channel at 11:00 a.m.!! I wish I could be there.

Parasol’s Restaurant & Bar
2533 Constance Street
New Orleans, LA 70130

Parasol’s Restaurant & Bar, like any respectable neighborhood restaurant in New Orleans doesn’t look like a place that you would consider eating. Drinking absolutely, eating no.

From Parasol's

And let me say that this is one of the great drinking establishments in New Orleans, a wonderful hole in the wall bar, almost always packed with locals and whomever else happens to walk or stumble through the door.

From Parasol's

The kind of Irish Pub with hand written signs that say things like “A 20% gratuity will be added to any credit cards left at the bar. You Drunks!!” This one made me laugh because in my past, I have to admit…guilty as charged. It’s always good to be in a town where you’re among friends.

From Parasol's

Running parallel with the bar, on the other side of the wall is a somewhat dingy little dining room (I say that with the utmost respect and actually as a compliment), where in my humble opinion, the BEST Roast Beef Po Boy (my Parasol’s style Roast Beef Po Boy Recipe) is served. Detractors can go nuts in the comments section if you like, this is a hot debate, but Parasol’s serves the kind that I like, Roast Beef that is just obliterated from long slow cooking in a rich gravy, smothered with mayonaise, some tomatoes, pickles and lettuce; dressed that is. And that bread! Light as can be, yet chewy, with a crust that is beyond imagine!

From Parasol's

Now the fun starts. This is also the messiest sandwich I have ever eaten, hats off. From my first bite I was awash in debris, mayo, gravy, up to my elbows. I actually ran out of napkins and had to clean myself by rolling around in a small patch of grass I found on Constance. I’m exaggerating of course, but you know what I mean, good sloppy eating in one of the most colorful little Irish bars I’ve ahd the pleasure of visiting.

Speaking of which, tomorrow being St Patrick’s Day, this is the place to be in the city, they annually host a block party that begins at 11:00 a.m. and runs all day long! Wish I was there! Here are some pics of the block party on their website.

Happy Saint Patrick’s Day!!!

Gaston from The New Orleans Creole and Cajun Cuisine Blog sent us this video which shows the owner of Parasol’s making their famous Roast Beef. They should have given the host a Po Boy to keep him from talking so much through the video, that clown annoys me. (**Update – Upon my second viewing of this video, I’ve concluded that this guy from the Food Network, is THE biggest stooge on TV! Larry, Moe, Curly, Shemp, and even the elusive Curly Joe, have nothing on this guy.) Thanks for the link Gaston, and keep up the great blogging! Here is the video:

Related Posts:

Parasol’s Style Roast Beef Po Boy Recipe
Roast Beef Po Boy with Debris Gravy Recipe

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

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Osso Bucco Recipe

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From Nola Cuisine

The folks at Mr. Lakes Non-Pompous New Orleans Food Forum were talking about Osso Bucco last week and it gave me a huge craving for it. Here’s how I make my version of this classic. I serve mine with Toasted Orzo cooked “Risotto” style with some of the braising liquid instead of the traditional Risotto Milanese. I like Beef shanks cooked this way as well.

Osso Bucco Recipe with Toasted Orzo “Risotto” and Gremolata

4 Meaty Veal Shanks
Kosher Salt & Black Pepper
4 Tbsp Extra Virgin Olive Oil
1 Cup Onion, chopped
1/2 Cup Celery, chopped
1/2 Cup Carrot, chopped
1 1/2 Cups Fresh Tomatos, chopped
2 Cups Chicken Stock
3/4 Cup Dry White Wine
1 Bay leaf
2 tsp Fresh Rosemary, chopped
1 Tbsp Fresh Thyme, chopped

Preheat an oven to 250 degrees F.
Liberally season the shanks on all sides with the salt & pepper.
Get a dutch oven very, very hot, add the extra virgin olive oil and immediately add the shanks. Brown very well on all sides, remove to a plate.
Add the mire poix, and cook until tender, scraping any brownings from the bottom of the pan.
Add the tomatoes and a little salt, cook for 2 minutes, or until the tomatoes start to break down a bit.
Add the wine and cook until the alcohol burns off.
Add the herbs and return the shanks to the pot, as well as any accumulated juice on the plate. and some of the chicken stock, the goal is to have the liquid 3/4 of the way up the sides of the shanks. Cover with a tight fitting lid and place in the oven.
Braise for 2 1/2-3 hours, I like my Osso Bucco to be falling apart tender while still having some texture to the meat. Remove the meat to rest and Reduce the braising liquid slightly on the stovetop, then adjust the seasonings. Sprinkle each shank with a little Gremolata (recipe below) just before serving. Serve with the traditional Risotto Milanese or my Toasted Orzo cooked Risotto style.

Serves 2.

Gremolata Recipe

2 tsp Lemon Zest, minced
2 tsp Garlic, minced
2 tsp Italian Parsley, chiffonade

Mix ingredients together.

Toasted Orzo cooked Risotto style

I didn’t really follow a recipe for this, like risotto, I just added the hot stock in 1/2 cup additions until the pasta was tender.

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Unsalted Butter
1/4 Cup Onion, finely chopped
2 Tbsp Garlic, minced
1 Cup Orzo
3/4 Cup of the braising liquid from the shanks (before reduction)
Hot chicken Stock 3-4 Cups, seasoned
1/4 Cup Parmesan

Heat the oil and butter in a large saute pan. Add the onion and garlic and sweat until tender. Add half of the orzo to the pan and cook, stirring often until golden brown, add the second half and cook for 2 minutes more. Add the braising liquid to the pan, Cook until the liquid is completely absorbed into the pasta. Add stock, 1/2 Cup at a time, waiting until the previous addition is absorbed before each new addition. Add just enough stock until the pasta is just al dente. Stir in the parmesan, adjust the seasonings and serve.

Other braised meat recipe on this site:

Grillades & Grits Recipe

Check out my Index of All Other Recipes on this Site

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