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Boiled Crawfish Paw's

3 gallons water
1 small can ground red pepper
3 garlic bulbs, whole, broken
into cloves
1 small can black pepper
1 (6-ounce) jar mustard
1 bunch fresh parsley, chopped
1 (2-ounce) bottle Louisiana
Hot Sauce
1 bunch green onions, chopped
1 dozen lemons, quartered
1 1/2 (26-ounce) boxes salt
3 yellow onions, chopped
35–40 pounds crawfish
(or 4 dozen crabs)
1 small can crushed red pepper


Put water in huge pot and add all seasonings. Stir well, put crawfish in, and stir again. Light fire. When water comes to rolling boil, time five minutes. Let soak five minutes. Crawfish with small claws (early) feeds 5–7 people. Crawfish with large claws (late, after June 15) feeds 3–4 people.

Contributed by The Louisiana Crawfish Cookbook



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