Summer is coming up and we love to serve this outside on the porch. It is a great fun meal to have with guests….. kids or adults love to pick through the food with their hands, dip stuff in melted butter and Tabasco ….slurp the crawfish tails and talk about the activities of the day. I place newspapers on the floor if you eat this inside, either place I cover the table with a cut open trash bag. When eating outside I duck tape the bag to the table in case a breeze comes up and wants to take the food with it. Easy clean up too. Just roll the bag up and toss. We use a bucket to toss the shells and cobbs in….makes it easy to clean up as well. You can buy a bag of frozen crawdads in the seafood area of most stores. Or if you can purchase fresh ones from a market or have them shipped from Louisana. I use frozen because of where we live. I open the bag and put them in a colander for a few hours before cooking. They might or not be completely thawed when I start to cook them.
- Bag of dads…..1 bag is good for 2 people 3 if you have more extras
- 4 small red potatoes
- 2 ears of corn broke in half ( frozen will work)
- Andouille sausage cut into two inch pieces
- Cajun seasoning
- Old bay seasoning
- 1 stick melted butter
- Roll of paper towels and some bibs
You need a pot like a pasta pot, fill about 3/4 up with water…if you have a basket for pasta pot fill to make sure basket has water half way up at least. Bring to a boil add old bay and some Cajun spices…..about a tablespoon each….more if you want more flavor. Once it is boiling add potatoes and place a lid on it. Start to melt butter and prep your table. Let spuds cook for fifteen minutes at least. Add crawdads, sausage and corn….in that order….make sure dads have water around them. Cook 12 minutes. If you have a basket watch the pot so it does not boil up and out the edges. Turn down if needed.
Drain crawdads and extras….just lift the basket out if you have one….I place it inside another pot to keep from draining everywhere as I walk with it. If you do not have a basket, carefully drain ingrediants and transfer to something to carry the food in. Then…..DUMP IT ON THE TABLE….slowly….so your guest are not wearing it. Serve melted butter in individual serving cups to dip in, add some bottles of Tabasco to the table and you are ready to dive it. We dredge almost everything in the butter, I like my butter mixed with Tabasco.
As always we hope you enjoy