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Boiled Crawfish / Boiled Shrimp

The boiled crawfish recipe was adapted from the old Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by Jazzfest food vendors The Fontana Family, of New Orleans, Louisiana. Comments and instructions from the original recipe are in quotes; all other comments are mine. "The Fontanas are one of the largest, oldest, and best known Italian families to settle in New Orleans, originally coming from various parts of Italy and settling in Louisiana in the early 1850's. This recipe is the one served at the New Orleans Jazz and Heritage Festival boiled crawfish booth. The secret is to serve hot."

30 pounds live crawfish 15 ounces cayenne pepper, plus 5 ounces additional Lagniappe 2 ounces Tabasco sauce 20 cloves garlic, cut cloves in half, do not peel or crush ng 3 dozen lemons, sliced in half 1 cup olive oil 20 bay leaves 4 ounces Louisiana hot sauce 52 ounces salt (approximately 2 pounds) 10 bags of Zatarain's crab boil, or 10 recipes seafood boil seasoning
Place all ingredients in the biggest pot that you can get your hands on and bring to a good boil for about 15 minutes. As all comes to a boil, put your face over the steam and take 10 deep breaths, as the boiling cayenne, garlic, and lemon mist is good for your soul - being careful to breathe only through you nose. In the meantime, the crawfish should have been soaking in cold fresh water, with a couple of boxes of salt emptied into it as to allow "mud bugs" to be spitting out the mud. "Put crawfish in boiling water. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 8-10 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water. Strain and serve the crawfish hot with the garlic cloves, potatoes and corn." (Alternate method: Remove the hot crawfish from the boiling pot and layer in ice chests with sprinkled Tony Chachere's seasoning.) Some people also like throwing anything from andouille sausages to whole heads of garlic to hot dogs into the boil ... be creative, but not foolish! For a great seafood dipping sauce, take some ketchup, add horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice (never use that swill out of the bottle). Mix and dip. That's how we do it in Louisiana.
Bourbon Breast of Chicken
4 chicken breasts halves 1/4 cup flour 1/2 teaspoon paprika Salt 2 tablespoons butter 2 tablespoons oil 2 tablespoons onion, chopped 2 tablespoons parsley, chopped 1/4 teaspoon dried chervil 1/4 cup bourbon 1 (4 ounce) can mushrooms, undrained 1 (10 ounce) can tomatoes 1/4 teaspoon sugar Salt and Pepper
Dredge chicken in flour which has been mixed with paprika and a little salt. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook a moment. Remove from heat. Place chicken in crock cooker. Combine remaining ingredients and pour over chicken. Cover and cook on Low for 6 to 7 hours. Serve with noodles of rice.
Caldo de Ave
1 pechuga de gallina 500 gr. de huesos de ternera 1 cuarto de pollo 2 puerros 1 nabo 1 zanahoria 2 claras de huevo 1 copita de jerez seco Sal
En una cacerola grande con agua poner los huesos de ternera, la pechuga y el cuarto de pollo, todo bien limpio y las verduras lavadas, peladas y troceadas. Añadir las claras y batir continuamente hasta que arranque a hervir. Sazonar con sal, tapar y cocer, a fuego suave, durante unas 2 horas. Colar el caldo conseguido con un colador forrado con una gasa fina y dejar enfriar. Una vez frío, quitar la capa de grasa que flota encima. Calentar y distribuir en las tazas especiales de consomé. Añadir una cucharada de jerez.