This is hopefully the first of many cooking posts. I will always try to post the original recipe ( and source ) and then adding in what changes that I made. I must apologize to start because I learned to cook with amounts of a couple apples, some salt, a little bit of pepper, etc. I will do my best to approximate amounts.
Last night I made crawfish boil and crab biscuits for my friends and was very pleased with how they turned out. Below are the two recipes that I started with followed by any changes that I tried out.
Corn biscuits recipe from Cooks.com – Very good. My favorite line in the recipe is the dead giveaway that this is a southern recipe. “Roll in butter and bake.” Last night was my first time making this recipe so I made the biscuits exactly as the recipe said and I don’t know if I’d make any changes next time. Take note that they are not a fluffy biscuit, but instead are very solid.
Original Crawfish Boil recipe from one of my favorite recipe sites, Recipe Source. The recipe is given with 50 lbs of crawfish and 6 Boxes of salt as a reference so the hardest part is scaling the recipe down to a good size. I cooked for 6 people and used the following ingredients with differences from the recipe in bold.
2 T salt
2 pouches crab boil
2 T Cajun seasoning – instead of straight cayenne pepper
2 small – medium white onions
10 – 12 potatoes ( approx 3 or 4 lbs )
1 lb italian sausage – It is hard to find smoked sausage at the grocery store.
1/2 lb Cappocollo ham – I found this to be a great addition. A little more expensive, but a good addition.
1/3 lb mushrooms cut in half – These really soak up the flavor of the boil.
1 can corn
4 lbs crawfish – Frozen works fine if you don’t have access to fresh crawfish.
And there you have it, if you decide to try this recipe out let me know how it goes. I would love to hear feedback on ways to improve the recipe.
thanks..…delicious..iam going to prepare it soon..
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