Mary's Louisiana Crayfish Boil! (Part 1 and Part 2)

Happiness in a large pot!

  I became excited seeing these little crayfish critters at a local Farmer's Market. I had just watched a video on how it was done, and thought I can do that!! I've never made a crayfish boil. The closest I've ever got was making an Easter dinner with fresh lobster. My lobster was pretty tough. My father never complained nor said anything negative, but I knew he wanted too. What grace, right? Obviously the beautiful creatures were overcooked. Two of them!! Nonetheless, after several years of cooking and taking the time to really learn about how certain ingredients bring flavors that compliment certain foods, it;s time to place my cooking skills to work with something I've never tried. Who knows how it would turn out, but those who dare to taste my food.

  Cooking for hundreds of catering jobs for over a period of 17 years, there's something special to say about cooking intimately in a kitchen that reflects who you are. Although, I have cooked in various kitchens, other then my own, it's almost like therapy and coming back to home. There is a feeling of joy when making each dish, and I get a sense of freedom. And yet, it's always great to have a positive feedback from others.

  When an idea for a special dish pops on my head, "I'm going to make this dish, my creative juices begin to flow on which ingredients to use which will end up hopefully into a masterpiece. Sometimes it works out and sometimes it turns out to be a flop. I must give myself a lot of grace for "bad cooking days".

  If a person who is teaching someone to cook and yells, it often feels quite belittling. Yelling in the kitchen, is often the norm with many professionals. There was a time when I would become short in the professional kitchen because I was always on a time constraint. Many cooks/chefs do yell, because it can become very stressful. Since, I have had the time to cook in the privacy of my own home, no longer needing to feel yelling is necessary (which I must confess, I may miss it a little) I'm finally able to embrace what I truly love to do. For me having that special time in the kitchen with myself allowing my confidence to build only allows me to create a memorable dish. And I wish to share it with the world. Why not?

  Having a special group of people with lots of interaction just adds to the passion that's already there. In these recipe videos, I may miss a few notes here and there, but my hopes are that I can grow learning as I go, doing something better then what I've done for many years. Still, it's time to slow down a bit. After all I'm not getting any younger.

  For myself cooking is a blessing, and a way I may give to others. Oh yes, I could of given myself as a singer, and even an artist, but why give up something which I have been doing for years? Maybe I should and start painting again. Who knows. Yes it's hard at times, but it's my life. And with much love I share these recipes and stories to create new memories to reach those whom I truly love and who are truly special in my life. Please enjoy this segment as I've enjoyed cooking. (And please excuse the video flaws)

Part 1

Crayfish in a bag!

  Make sure your crayfish is very fresh!! When they are in season, it's easy to find them. The vendor will usually have plastic bags or you can use another resourceful container, long enough to bring them home. Make sure they have enough air. When arriving at home, place them in a clean sink free of chemicals, or a tub with fresh water. I would keep them alive, the fresher the better. Discard the ones that are no longer living. Now the secret is not to attach yourself to them!!

  

   Gather all of the other ingredients needed to make your boil. Now time is ticking, because these little rascals become very nervous and begin to hurt one another. So you may want to have your mise-en-place gathered before purchasing the crayfish. But one never knows if the market has them fresh, if you want that beautiful flavor. 

Mise-en-place

                                                 

                                                      A very large pot

                                                      1 to 1-1/2 gallons of liquid, stock or water

                                                      1 package of Louisiana Crab Boil or 2-3 tablespoons of Old Bay seafood seasoning

                                                      2 tablespoons of Cajun spice

                                                      1 large onion, peeled and cut in very large dices

                                                      1-2 bulbs of fresh garlic cut in half and peeled

                                                      3-4 stalks of celery

                                                      2 jalapeno peppers large diced

                                                      2 lemons cut in half

                                                      1/2 pound of butter

                                                      A large pinch of each, fresh thyme and rosemary leaves
                                                      2-3 Bay leaves

                                                      4 medium size potatoes scrubbed, cleaned and cut in quarters

                                                      1 to 1-1/2 pounds of andouille sausage, cut into 2" pieces

                                                      2-3 bottles of larger beer

                                                      Salt and pepper to taste if necessary

                                                      4 ears of corn, peeled and cut each corn into 4 pieces

                                                      2 pounds of clean fresh crayfish 

                                                      4-6 eggs

                                                       

  Bring your liquid to a rolling boil. Add the powder seasoning, onions, garlic, celery, peppers, lemons, butter, , fresh herbs, bay leaves, potatoes, sausage, beer and cover, Taste and add salt and pepper if necessary. Bring to another boil, until very hot for about 8 minutes. Test the potato for a fork tender texture, not too soft, cooked but firm. Then add the corn, eggs, and crayfish. Cover and cook in high heat for about 10 minutes or bring to boil. Immediately turn off. Ready!! Test the crayfish! Now the eggs are still cooking, because the liquid is very hot. 

A Beautiful Pot of Goodness!!

  Use a strainer to remove boil and place on a rack of directly on the table covered with paper. Bring out the favorite hot sauce and get ready to have a feast! Enjoy!! 

 

How to eat your crayfish boil. Part 2

Thank you for allowing me to share my story with you. I hope you enjoy my passion for this special dish....(:

         

       Happiness!!