Gratman,
In regards to boilin crawfish, we use a pre measured product by a Louisiana company, Zattarans. They make all kinds of Louisiana food products including jambalaya mix, boiling mixes, etc. The one I use is their standard crab, shrimp and crawfish seasoning mix. It comes in a jar a little larger than a quart and it is sack size. We have an 80 quart pot that we fill about 1/2 full of water, add the whole jar of seasoning, bring to a boil, add 1 sack of crawfish (about 35 pounds) plus onions, taters, corn, garlic, etc. When you dump them in, the water will go below its boiling point, but once it regains its boil, we cook for 10 minutes and let them soak for ten minutes with the fire off. After you dump that batch out you can boil more in the remaining water.
If you want a crawfish stew recipe, we call it etoufee' (a-too-fay) down here. In that you use peeled crawfish tails as follows:
Ingredients:
1/4 lb butter; 1-2 lbs crawfish tails; 2 lg onions, chopped; 4 tsbp flour; 2 stalks celery, chopped; 2 cups water; 2 cloves garlic, minced; 4 chicken boullion cubes; 1 bell pepper, chopped; salt, red pepper, black pepper to taste
Melt butter in heavy skillet, saute veggies in butter for 30 minutes over low heat. Season to taste. Add cleaned crawfish tails, saute 1 minute. Add flour, continue to cook for 3 minutes. Add water, dissolved boullion cubes and simmer for 10 minutes over low heat. Remember to stir often to avoid any sticking.
Serve over rice. Potato salad and garlic bread goes good with this one.
You should be able to find frozen crawfish tails at most super markets. I would think that you could find the crawfish boil as well, but if not let me know and I'll find out how you can get some up there.
Let me know how you like my etoufee' recipe.
Regards,
Smoky