June 2009 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
June 30, 2009 Danno 1 Comment by After the Crawfish Boil in the spring I sat down and picked the tail meat and fat from all of the leftovers, vacuum sealed and
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at musical-grandhotel.com.
Ingredients
- 2 Quarts Crawfish Shells (leftover from a boil)
- 1 1/2 quarts cold Water, or just enough to cover
- 1 large Onion, chopped
- 3 ribs Celery, Chopped
- 1 head of Garlic, cut in half horizontally
- 1 Bunch Thyme
- 2 Bay Leaves
- 1 Lemon Halved
- 1 Tbsp whole Black Peppercorns
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
crawfish boil Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cu
musical-grandhotel.com
food network recipe Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Cre
musical-grandhotel.com
etouffe Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
musical-grandhotel.com
boiled crawfish Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole
musical-grandhotel.com
shrimp etouffee Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole
musical-grandhotel.com
crawfish bisque Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole
musical-grandhotel.com
cooyon's crawfish boil Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and
musical-grandhotel.com
cajun grocer Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cui
musical-grandhotel.com