Boiled Crawfish

1. Fill a 60 qt crawfish pot about half way with water.
2. Stir in 3 pounds of Crab Boil, lower the basket, cover and bring to a boil.  
3. Once you have a good rolling boil, add 5 pounds of small red potatoes.
4. Boil for 10 minutes, then add 30 pounds of live crawfish to the basket. Leave the potatoes in the water.
5. Stir a few times with a boat paddle.
6. Bring the crawfish to a good rolling boil and then cut off the burner.
7. Add about 12 frozen corn on the cobs, this will reduce the temperature.
8. Let the crawfish soak about 20 minutes to soak up the seasoning. Taste occasionally to get them just right.
9. Lift the basket out slowly and dump on newspaper on a table in your backyard. Feeds about 8 or me and 3 LA. friends.

Note. Visit our Crawfish Fest Online Store if you need live crawfish or a pot/burner delivered to you. Crawfish are now out of Season.

Oyster Po-Boy

• 1 loaf French bread
• 3 dozen Louisiana shucked oysters
• white flour
• oil
• Mayo, lettuce, pickles and tomato's

1. Mix 5 TB spoons each of blk pepper & salt and 1 TB each of garlic powder, cayenne pepper and onion powder.
2. Combine the white flour with some of the seasoning mixture. Season to your taste.  
3. Bring the oil to 350 degrees. I strongly suggest a thermometer.
4. Dredge the oyster in the flour and deep fry until brown. They cook very quickly.
5. Slice the bread and spread some butter on each side. Heat the bread for a short while in the oven.  
6. Spread mayo on the top side of the bread (it makes it easier to handle).
7. Lay the oyster on the bottom half, as tight as possible.  
8. Top with lettuce, tomato' slices and pickles.  
9. I like to add a little Crystal Hot Sauce.  

Note. This will feed 3 average people.

Fried Catfish

• Catfish filets cut into fingers.
• Oil
• Yellow corn flour (not corm meal)

1. Mix 5 TB spoons each of blk pepper & salt and 1 TB each of garlic powder, cayenne pepper and onion powder.
2. Combine the yellow flour with some of the seasoning mixture. Season to your taste.
3. Bring the oil to 350 degree's. I strongly suggest a thermometer.  
4. Dip the catfish in water, then dredge in yellow flour and deep fry until brown.
5. Don't attempt to fry too much at one time. The oil should be kept hot to keep the fish from becoming soggy.

Note. Bar B Q'd Shrimp from Gumbopages.com.

Praline's

1. 2 cups of sugar
2. 1 cup evaporated milk
3. 2 cups pecans
4. 1 Tablespoon butter
5. 1 teaspoon vanilla

Cook sugar and milk till softball stage over medium heat, remove from heat and add butter vanilla and pecans. Beat by hand until stiff and drop on wax paper.