Posts Tagged AIOLI
It’s a feast like no other. Mudbugs and all the fixins. You can buy crawfish fresh (they can be mail ordered) or frozen. If you buy them fresh, however, they require a lot of cleaning. (That’s why they’re called mudbugs.) This is essentially the Cajun version of a New England Clam Boil (a recipe I promise to include on this blog at a later date; right now we’re celebrating Mardi Gras).
For this crustacean feast, you’ll need about a 40-quart pot. Amazon sells a really nice 44-qt version with a strainer insert. Ironically, it’s called the Bayou Classic! That’s what I call built-in convenience!
Be sure to have plenty of Tabasco on hand, as well as a nice Cajun Aioli for dipping (recipe follows).
10 lbs crawfish
1-1/2 lbs small Red Bliss potatoes (cut in half if they are larger than 2″)
1-1/2 lbs small Yukon Gold potatoes (cut in half if they are larger than 2″)
8-10 ears of corn, halved
1-1/2 lb andouille sausage, cut into 1″ pieces
3 onions, quartered
3 lemons, halved
2 heads of garlic, unpeeled but separated
5 gallons of water
5 tbsp Kosher salt
4 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp onion powder
2 tbsp dried thyme
1 tbsp dried oregano
1 tbsp Old Bay Seasoning
1 tbsp dried mustard
1 tbsp coriander
1 tbsp dill weed
2 tbsp paprika
1 tbsp coarse ground black pepper
5 bay leaves
Put 5 gallons of water in your 40-quart pot. Then add all the spices. Cover and bring to a boil over high heat. This should take about 35-40 minutes.
If you’re using fresh crawfish, this is the time to clean them. Dump them into a large container and fill with water. Stir them around, then drain. Refill the container and stir them again. Put them into a colander in small batches and rinse them in cold water. Then return them to the large container and fill with water. Continue to repeat the process until the water is clear. This could take several repeat processes.
Once the water is boiling, add the garlic, lemon, onions, potatoes, corn and Andouille sausage. Cover and boil for 10-15 minutes.
Add the crawfish, and cook for an additional 3-5 minutes. Then, turn off the heat and allow the pan to sit for 10 minutes before draining.
Serve with Tabasco and Cajun Aioli for dipping.
This is an easy aioli, not the kind you have to use a food processor for. You can buy the creole seasoning pre-mixed.
3/4 cup mayonnaise
1/3 cup Thousand Island dressing
1 tbsp garlic paste
1/4 cup fresh, chopped cilantro
1 tbsp fresh lemon juice
1-1/2 tsp fresh lime juice
3 tbsp Sriracha
2 tsp creole seasoning
Mix everything together in a bowl and chill until serving. Simple.