Mudbugs

Cajun Crawfish Boil

Here is what you need to do your own Crawfish boil for about ten people (or two Cajuns)

One Large Boiling Pot with Basket Insert
Outdoor Propane Cooker

Large Tub
30 lbs of Live Crawfish (1 sack)
8 Small Onions cut in half
8 Small Red Potatoes
8 Ears of Corn cut in half
Fresh Garlic
Fresh Mushrooms
4 Lemons
Seafood Boil spices
Lots of Cold Beer

Fill the large pot half full with fresh water, place on outdoor propane cooker, and bring water to a boil. Add about 1/3 pound of seafood boil to water. Drop in the onions, potatoes and fresh garlic. When the potatoes are almost done, add the corn and mushrooms. Dump vegetables in tub. Turn the heat up on the burner. Add more spice and lemon juice to water. Boil and add crawfish in basket. When the water comes back to a boil – cook for 4 minutes and turn off the fire. Let it soak for another 3 minutes and then remove. Dump the basket in a tub or ice chest on top the vegetables. The vegetables are for those guests who cannot figure out how to peel the crawfish. At least they won't starve. Grab the nearest crawfish off the pile and gently twist off the tail. Suck the head (optional) then squeeze the sides of the tail causing it the shell to break. Remove tail meat and eat.

Chicken and Andouille Gumbo

1/2 pound cut into 1/4-inch cubes

4 tablespoons vegetable oil

1 2 1/2-to 3-pound chicken

1 1/2 quarts water

1/3 cup all-purpose flour

1 cup chopped onion

1 cup chopped celery

1 cup chopped green pepper

2 garlic cloves, minced

2 tablespoons fresh parsley

2 bay leaves

1/2 teaspoon dried thyme

1 teaspoon Pepper Sauce

1/2 cup chopped green onions

Brown sausage in oil and remove with slotted spoon and set aside. Add chicken pieces and brown. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes. In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add vegetables to liquid in saucepan along with bay leaves, thyme, Pepper Sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes. Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.

5-6 lbs. chicken legs and thighs

1 lb. Turkey sausage

4 cups long grain rice

2 large onions, chopped

¼ cup cooking oil

8 cups water

2-3 fresh bell peppers, chopped

2 T. garlic powder

10 shakes Tabasco sauce

1 T. Tony’s Cajun Creole seasoning

1.2 C. Lea & Perrin Steak Sauce

Salt and Black Pepper

Using a large pan, cook chicken legs and thighs for about 15 minutes. Add sausage and cook for ten minutes. Remove from fire, drain excess grease, de-bone chicken then return to pan. Leaving a small amount of grease in pan, add onions, peppers, and seasonings to taste. Sauté until onions are light brown. Add 8 cups of water and boil. Lower heat to medium and simmer for ½ hour. Taste; add additional seasonings if needed, then add rice. Bring back to a boil, lower heat, stir and cover, cook for 35 minutes.