CRAYFISH BOIL An 6 quart (qt) stock pot recommended.
Add 10 cups of water and Old Bay seasoning to pot and bring to a boil.
Add LIVE crayfish and shrimp first and let them settle to bottom.
Then add corn, potatoes, sausage, peppers and onions.
Bring back to a boil. Once, boiling cook for 2 minutes. Once done, strain the seafood and vegetables.
IF YOU DO NOT HAVE AN 6QT STOCK POT Preheat oven to 350°F.
In a baking dish heat corn, sausage, potatoes, onions and peppers in oven for 12 minutes.
While sausage and vegetables are cooking, add 2 qts of water and Old Bay seasoning to pot and bring to a boil.
Add crayfish and shrimp, bring back to a boil and cook for 2 minutes.
Strain shrimp and crayfish and mix with sausage and potato mixture. Garnish with parsley and lemon.
Serving Recommendations: Place strained boil directly onto a serving platter and garnish with lemon and herbs. If you have butcher paper, you can dump strained boil directly onto buter paper covered table and garnish with lemon and herbs.
CLARIFIED BUTTER Butter can be warmed in sauce pot or in microwave until melted. Serve alongside boil for dipping seafood.
CAESAR SALAD Top romaine wedges with Caesar dressing, parmesan & croutons and serve.
PEACH CRISPS Crisps may be left out at room temperature.
If you prefer your crisps warm, pre heat oven to 325°F and warm for 8-10 minutes.
If you are not enjoying the crisps on Saturday, please put them in the refrigerator.