| Cook Time: 45 min | Prep Time: 20 min | | Yield: 6 servings | |
Ingredients:
1 gallon water
2 cups red wine
3 yellow onions, chopped
3 scallions, chopped
1/2 cup parsley, chopped
3 stalks celery, chopped
1/2 pkg. shrimp boil spices (available in most
supermarket spice sections
Fresh garlic to taste (at least 8 whole cloves)
Cayenne to taste (at least 1 teaspoon)
Salt & pepper to taste
2 lbs. new potatoes, cleaned but unpeeled
3 lbs. live crayfish
FOR CREOLE MAYONNAISE:
1-1/2 cups homemade mayonnaise (see below)
1/2t. Coleman's dry mustard
1/4t. ground white pepper
1/4t. ground cayenne
1/4t. ground coriander
When you make your own mayo, wait until it has emulsified and then add the rest of the above ingredients.
AIOLI (Garlic Mayonnaise):
2 egg yolks
1/4t. prepared Dijon mustard (NOT French's)
1/4t. salt
Pinch white pepper
1-1/4 cups oil (half olive and half peanut oil)
3T lemon juice or white vinegar
3 or 4 large garlic cloves, peeled.
Instructions:
FOR CRAWDAD BOIL:
Bring all to boil in large pot except crayfish and potatoes. Simmer 30 mins. Add potatoes and cook 5 mins. Add the crayfish and cook until done, about 8 minutes more.
Serve hot or chilled, accompanied with the spicy Creole Mayonnaise or Aioli
DIRECTIONS FOR HOMEMADE MAYONNAISE/AIOLI:Pound garlic in mortar to smooth paste and reserve.For the mayo: Use only a stainless or glass mixing bowl that has been warmed with hot water and dried. Place egg yolks in bowl with the mustard, salt and pepper. Beat until pale yellow and foamy. Add a spoonful of oil and beat until it is absorbed. Continue adding oil in small quantities, beating constantly until mixture thickens. Once a smooth emulsion is formed, the oil may be slowly poured into the bowl; if the sauce does not readily absorb the oil, stop adding oil and beat until smooth. After about half of the oil has been added, alternate oil and lemon juice or vinegar, continuing until all the oil is incorporated. Add the reserved garlic paste to the mayonnaise and blend well.
This may also be made in a blender or food processor or mixer. Follow the same basic procedure, substituting 1 whole egg for the egg yolks if using a blender and behing careful not to add the oil too quickly. Homemade mayo and/or aioli will keep several days refrigered if covered tightly.
Notes:
When I went to college in France in the early '60s, you couldn't find prepared mayonnaise anywhere so a Friday night ritual for me and my friends was to sit around my place making mayonnaise for the week. I don't know if I gained the extra weight eating m
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