Easy Hot Crawfish Dinner
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Baby Carrots, raw, 2lbsPeas, frozen, 4 cup Onions, raw, 3 cup, chopped *Potato, raw, 9 large (3" to 4-1/4" dia.) Celery seed, 0.25 to 0.5 cup Hot Pepper Sauce, 10 tsp- or dashesPepper, black, 0.25 cupGround Cayenne Pepper, 0.25 to 0.5 cupSpicy Taco Seasoning, 0.5 cupLemon Juice concentrate 0.5 cupWorchestshire sauce 2 tspsMarine Crawfish-Frozen, 50 oz (whole package)
Fill a very large boiling pan with water and all the ingredients except the crawfish. You do not need a cover.
All of the spices are interchangeable, as long as it is spicy and you like it, it belongs. We even add the jalapeno peppers and other hot peppers from our homemade spice oils.
Boil together all the ingredients until the potatoes start to get soft but are still mostly crunchy.
The best way to do this is to make sure your potato pieces are bigger than average - at least 2 inches rather than one inch. This makes them cook longer and let's your other vegetables and spices start to mix in for flavors.
Overfilled the pan? No big deal, I do it ALL the time, but this is a problem you must have resolved prior to adding the crawfish so that you do not have to dump out liquids. Just take another pan, skim off the top vegetables - they are floating because they are softer and cooked (saturated with liquids)... leave the potatoes. Then using a ladle or a smaller saucepan (with long handle) take out some of the liquids and put them in with the vegetables you removed. You will need at least the top quarter to be empty to add in the final ingredient.
IF you do not get enough liquids out prior to adding in the crawfish, you will need to remove more liquids as you add them, but do NOT add the liquids to your veggies. Pour those down the drain.
Add the crawfish to your boiling pan and cook for about 10 - 15 minutes on medium -high (just so long as it is still boiling but not overflowing onto your stove). Watch that your crawfish have turned a bright red and the potatoes should be soft prior to removing from the heat. Do not need to stir the crawfish in because they only really need to steam cook here.
If using fresh crawfish - cook at least 20- 30 minutes stirring.
Reserve four or six cups of liquids - either from the big pot or the little one if you overfilled the pot (I save it from the little one).
Drain the rest of the ingredients through a strainer that will catch the peas and onions, leave some liquids in the bottom of the pan. Then set the strained ingredients - in the strainer - over the liquids, with a lid, and leave on the stove (that keeps it warm and moist while making the sauce or just while serving, it works like steaming so it is cooking while it is all still hot).
The sauce is just boiled reserved water and stir in either flour or corn starch just until thickened like gravy. Add ketchup (about 0.25 cup per 2 cups liquid) for a cleaner color and sweeter tomato taste.
Serve with cornbread, a dollop of the gravy, and a dollop of the sour cream.
Serving Size: Makes at least 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user JESCHAINKS.
All of the spices are interchangeable, as long as it is spicy and you like it, it belongs. We even add the jalapeno peppers and other hot peppers from our homemade spice oils.
Boil together all the ingredients until the potatoes start to get soft but are still mostly crunchy.
The best way to do this is to make sure your potato pieces are bigger than average - at least 2 inches rather than one inch. This makes them cook longer and let's your other vegetables and spices start to mix in for flavors.
Overfilled the pan? No big deal, I do it ALL the time, but this is a problem you must have resolved prior to adding the crawfish so that you do not have to dump out liquids. Just take another pan, skim off the top vegetables - they are floating because they are softer and cooked (saturated with liquids)... leave the potatoes. Then using a ladle or a smaller saucepan (with long handle) take out some of the liquids and put them in with the vegetables you removed. You will need at least the top quarter to be empty to add in the final ingredient.
IF you do not get enough liquids out prior to adding in the crawfish, you will need to remove more liquids as you add them, but do NOT add the liquids to your veggies. Pour those down the drain.
Add the crawfish to your boiling pan and cook for about 10 - 15 minutes on medium -high (just so long as it is still boiling but not overflowing onto your stove). Watch that your crawfish have turned a bright red and the potatoes should be soft prior to removing from the heat. Do not need to stir the crawfish in because they only really need to steam cook here.
If using fresh crawfish - cook at least 20- 30 minutes stirring.
Reserve four or six cups of liquids - either from the big pot or the little one if you overfilled the pot (I save it from the little one).
Drain the rest of the ingredients through a strainer that will catch the peas and onions, leave some liquids in the bottom of the pan. Then set the strained ingredients - in the strainer - over the liquids, with a lid, and leave on the stove (that keeps it warm and moist while making the sauce or just while serving, it works like steaming so it is cooking while it is all still hot).
The sauce is just boiled reserved water and stir in either flour or corn starch just until thickened like gravy. Add ketchup (about 0.25 cup per 2 cups liquid) for a cleaner color and sweeter tomato taste.
Serve with cornbread, a dollop of the gravy, and a dollop of the sour cream.
Serving Size: Makes at least 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user JESCHAINKS.
Nutritional Info Amount Per Serving
- Calories: 299.8
- Total Fat: 4.2 g
- Cholesterol: 21.4 mg
- Sodium: 277.7 mg
- Total Carbs: 62.1 g
- Dietary Fiber: 10.3 g
- Protein: 11.9 g
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