Crawfish Creole

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posted Dec 5, 2011, 8:25 PM by Unknown user [ updated Apr 7, 2018, 2:57 PM by briana davis ]

Jimmy L. Babin

Creative Cajun Cooking

Elvis may have been KING CREOLE

but in South Louisiana,
Crawfish is the King

Servings: 250

Yield: 12 gallons

8 cups all-purpose flour

8 cups vegetable oil

10 pounds yellow onions, chopped

3 pounds bell peppers, chopped

3 pounds celery, chopped

2 #10 cans tomato's, crushed

2 #10 cans tomato sauce

3 cups MAGIC SWAMP DUST

1/4 cup Creative Cajun Cooking

Seafood Boil

18 quarts water

50 pounds crawfish

2 cups brown sugar

First you make a roux, (very light brown).
Cool down the roux in a separate bowl until the oil comes to the top and skim it off.
Pour in 10 Quarts of water and the onions and cook until tender.
Pour in bell pepper, celery, MAGIC SWAMP DUST, Seafood Boil, crushed tomatoes, tomato sauce and the brown sugar.
Cook until the vegetables are close to tender and add in the roux then bring to a slow boil stirring frequently.
Mix in crawfish and bring back to a slow boil for 2 minutes and turn off the fire stirring frequently.
Let stand 30 minutes before serving.
Serve over rice.

Serving's for 250 people pending

portion size.

UTENSILS NEEDED: 1 #20

(12 1/2 GAL.) Black Iron Pot.

Per Serving (excluding unknown

items): 164 Calories; 8g Fat (43.7%

calories from fat); 15g Protein; 7g

Carbohydrate; 1g Dietary Fiber;

103mg Cholesterol; 179mg Sodium.

Exchanges: 0 Grain(Starch); 2 Lean

Meat; 1/2 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

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