"Bayou-Self" Crawfish Boil
Source of Recipe
cooking light
Recipe Introduction
servings 4
(1 1/2 lb crawfish, 3 potatoes, 2 corn halves)
points 6
List of Ingredients
1/4 cup mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 teaspoons crushed red pepper
2 teaspoons whole cloves
1/4 teaspoon black peppercorns
6 bay leaves, crumbled
2 gallons water
3/4 cup salt
1/4 cup All That Jazz Seasoning
3 tablespoons paprika
2 tablespoons ground red pepper
12 small red potatoes (about 12 ounces)
4 onions, halved
4 lemons, halved
4 whole garlic heads
4 ears shucked corn, halved crosswise
6 pounds live crawfishRecipe
Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag.
Yield: 4 servings (serving size: 1 1/2 pounds crawfish, 3 potatoes, and 2 corn halves)
NUTRITION PER SERVING
CALORIES 346(8% from fat); FAT 3.2g(sat 0.5g,mono 0.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 226mg; CALCIUM 151mg; SODIUM 777mg; FIBER 6.9g; IRON 3mg; CARBOHYDRATE 46.7g
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