~*NANETTE'S*~
~*CAJUN RECIPES*~
BOILED MUDBUGS
- 30 pounds live crawfish
- 15 ounces cayenne pepper, plus 5 ounces additional as Lagniappe
- 2 ounces Tabasco sauce
- 20 cloves garlic, cut cloves in half, do not peel or crush
- 3 lb. bag of onions, peeled and cut in half
- 3 dozen lemons, sliced in half
- 20 small red potatoes
- 10 fresh ears of corn, shucked
- 1 cup olive oil
- 20 bay leaves
- 4 ounces Louisiana hot sauce
- 52 ounces salt (approximately 2 pounds)
- 10 bags of Zatarain's crab boil
Place all ingredients in the biggest dang pot that you can get your hands on and
bring to a good boil for about 15 minutes. As all comes to a boil, put your
face over the steam and take 10 deep breaths, as the boiling cayenne, garlic,
and lemon mist is good for your soul - being careful to breathe only through
you nose.
In the meantime, the crawfish should have been soaking in cold fresh water,
with a couple of boxes of salt emptied into it as to allow the mudbugs to purge.
Put crawfish in boiling water. After water comes to boil again, add 10 ears
freshly peeled corn on the cob (broken in half or thirds) and 20 small red potatoes (cut 'em in half if they're big). Allow 20-30 minutes
cooking time. Allow the crawfish to soak in the pot for another 20 minutes after
turning off the boiling water. Strain and serve the crawfish hot. Have plenty of butter for dipping,
papertowels (mudbugs are MESSY critters...(you'll have to clean up after them), and lots of cold beer or wine on hand to help put out the fire in your mouth!!
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