Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Crawfish Boil http://steamykitchen.com/17196-crawfish-boil-recipe.html http://steamykitchen.com/17196-crawfish-boil-recipe.html#comments Sat, 23 Jul 2011 13:56:22 +0000 http://steamykitchen.com/?p=17196 When I first started food blogging 4 years ago (wow, has it been that long already!?) many of us bloggers looked to slick, glossy magazines like Gourmet, Bon Appetit and Food and Wine for recipe inspiration and to get lost in the glamorous and exotic food stories. These days, there are so many top-notch sites that I’ve cancelled all of ...

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When I first started food blogging 4 years ago (wow, has it been that long already!?) many of us bloggers looked to slick, glossy magazines like Gourmet, Bon Appetit and Food and Wine for recipe inspiration and to get lost in the glamorous and exotic food stories. These days, there are so many top-notch sites that I’ve cancelled all of my subscriptions except for a precious few, and instead immerse myself in my favorite blogs (yes, it’s a looooong list!), new websites (have you seen Gilt Taste?!) and online food magazines (check out Sweet Paul!) 

The newest online food mag is maché, co-created by Ananda Spadt and Heather Winkel of Quite Like It Design and bloggers Adam & Joanne of Inspired Taste!  This Crawfish Boil is an excerpt from the magazine, with links to free downloadable invitations. While you’ll have to wait until the weather cools down to order live crawfish* I hope you’ll enjoy seeing what mache has to offer!

Enjoy! -Jaden

*I buy my crawfish from Louisiana Crawfish Company, as of today 7/22, they are still shipping for another week before they shut down for the summer. They’ll start shipping again in early December. When you order, I would call them and request extra chill bags in the box – I’ve had a shipment where there wasn’t enough chill packs and half of the crawfish didn’t make it. Here’s my advice: Have the crawfish delivered the day BEFORE you need them (and of course store them in a cooler), that way, if the crawfish don’t arrive in good shape, call the company ASAP and have them send you another shipment to arrive the next day. Or have a contingency plan in your back pocket — maybe a Cajun shrimp boil? $89 for 15 pounds of live crawfish – that price includes overnight shipping, so it’s a great deal! Nope, not a paid mention, I just love that family-run business! And I love crawfish!

***

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bi-monthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads (all of which can be seen in this backyard crawfish boil featured in the first issue!). maché delivers anytime, anywhere, at machemag.com. Take a look at the first issue or subscribe for free at machemag.com/subscribe.

Spicy sides, messy hands and laughter make a crawfish boil the perfect outdoor gathering.

Give your guests a taste of the fun to come by sending these free downloadable invitations. Ask each person to bring their favorite Cajun dish from this suggested menu: St. Charles cocktail, peach iced tea, crawfish, cajun corn, mixed fruit and bread pudding. Visit maché‘s free downloads page for a printable guide to eating crawfish as well!

Once you get guests out of their comfort zones, sit back and enjoy the laughter.

To see the rest of this party (including a recipe for the St. Charles cocktail!) and more, visit www.machemag.com.

Crawfish boil photos by Matt Miller.

maché magazine – Summer 2011 Issue

 

If you’re looking to buy live crawfish – head over to Cajun Crawfish – I’ve purchased my live crawfish from them years ago and they were such a big hit! They’ll take good care of you. ~Jaden

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Crawfish Boil

Servings: serves 15-18 (depending on how hungry your guests are) Prep Time: 20 minutes Cook Time: 3 hours
crawfish-boil

You don't have to live in Louisiana to enjoy a good, old-fashioned crawfish boil. We ordered a 40 lb container of crawfish from the Louisiana Crawfish Company and had it shipped to the Midwest. Peak crawfish season is from February to June.

Ingredients:

40 lbs crawfish
20 lbs potatoes
20 ears of Corn
2 whole garlic bulbs
6 lemons, halved
¼ cup Sriracha
1 bag Louisiana Crawfish Company Crawfish Boil Cajun Seasoning

Directions:

1. Using a 10-gallon pot, fill with water 3/4 full, add crawfish boil seasoning and bring to boil.
2. Add 5 lbs of potatoes, 5 ears of corn, garlic, lemons and 2 tbs Sriracha sauce.
3. Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
4. Add 10 lbs of crawfish and boil for another 2-3 minutes. Turn off the heat.
5. Let crawfish soak, covered, for 15-20 minutes.
6. At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
7. Dump the contents of the basket onto the serving table and sprinkle with 2 tbs of Cajun seasoning.
8. Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.

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Crawfish Gumbo http://steamykitchen.com/11600-crawfish-gumbo.html http://steamykitchen.com/11600-crawfish-gumbo.html#comments Thu, 21 Oct 2010 16:34:55 +0000 http://steamykitchen.com/?p=11600 My Crawfish Gumbo recipe on Steamy Kitchen on TLC

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My Crawfish Gumbo recipe on Steamy Kitchen on TLC

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Crawfish Boil http://steamykitchen.com/9857-crawfish-boil.html http://steamykitchen.com/9857-crawfish-boil.html#comments Sun, 06 Jun 2010 18:10:46 +0000 http://steamykitchen.com/?p=9857 Great Father’s Day idea: Farmed crawfish from Louisiana is safe and sustainable! Last night, we hosted a crawfish boil for friends (this photo is from last year -last night we were too hungry to even bother with the camera). I bought 10lbs of live crawfish from one of my fav suppliers, Louisiana Crawfish Company.  They are family-owned and located in ...

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Great Father’s Day idea:

Farmed crawfish from Louisiana is safe and sustainable! Last night, we hosted a crawfish boil for friends (this photo is from last year -last night we were too hungry to even bother with the camera). I bought 10lbs of live crawfish from one of my fav suppliers, Louisiana Crawfish Company.  They are family-owned and located in mid-state. The crawfish are farmed, unaffected by the oil spill.

The 10-pound party pack includes the live crawfish, seasoning and Fedex shipping fees already included in price – all for $40. Buy a few ears of corn, bag of new potatoes and you’ve got enough food to feed 6 people.

We’re at the tippy-tail end of crawfish season — and if you want to do this for Father’s Day (which is a Sunday) – I’d recommend paying $15 extra for Saturday delivery. Follow instructions on this page for storing crawfish overnight. You also might want to call the company to make sure that they’ll be shipping live crawfish this late in season.

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Lobster Mini-Me’s http://steamykitchen.com/104-my-shopping-list.html http://steamykitchen.com/104-my-shopping-list.html#comments Fri, 18 May 2007 04:24:17 +0000 http://s198136598.onlinehome.us/blog/2007/05/18/my-shopping-list/ Other than our weekend fishing excursions when we were kids, we also used to catch crawfish in the river. Mom used to go to the market, buy a whole chicken to use as bait. Tie a string around the whole bird, lower it in the river and wait. I don’t remember if we simply used it raw or if she ...

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Other than our weekend fishing excursions when we were kids, we also used to catch crawfish in the river. Mom used to go to the market, buy a whole chicken to use as bait. Tie a string around the whole bird, lower it in the river and wait. I don’t remember if we simply used it raw or if she cooked the bird. I’m assuming that since crawfish resemble lobster, lobster are expensive, people who enjoy lobster have fine palates, therefore crawfish must like garlic-lemon roasted chicken.

I’m sure that when we lowered a perfectly brined and cooked bird, we probably caught more crawfish. But what a shame to give up the gorgeous, plump, juicy bird.

So, back to the story. We’d lower the bird in the river, the crawfish would nibble on the chicken, using their little claws to get a good grip and secure their spot on the chicken. Then we’d pull the rope, dragging the chicken + the crawfish dumb enough not to let go to shore. The poor chicken, all mangled and chewed up gets thrown back in over and over again until it becomes an unrecognizable carcass.

Lovely.

I don’t remember how Mom cooked them…probably some Chinese style with ginger and green onions. But now, the only way I’ll eat them is once a year, have them fedex’d to my door from Louisiana Crawfish, live for less than $5 per pound. Shipping is included in the price. My local supermarket has them for $7.99 per pound. Dead. Overcooked. Frozen. Add some corn on cob, red skinned potatoes and throw in some shrimp, clams and mussels … have a Crawfish Boil Party. Or make my orgasmically good Killer Cajun Crawfish. Can I come over for dinner? Oh yeah, and the best part about getting live crawfish is that when you first open the 10 lb box, they all want to escape and are particularly fiesty. Throw a few on the kitchen floor and have a pre-dinner show….a crawfish fight!! hehehe evil laugh!! Check out the rest of my shopping list for this month over at WellFed

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Killer Cajun Shrimp & Crawfish http://steamykitchen.com/80-killer-cajun-shrimp.html http://steamykitchen.com/80-killer-cajun-shrimp.html#comments Sat, 21 Apr 2007 14:28:06 +0000 http://s198136598.onlinehome.us/blog/2007/04/21/killer-cajun-shrimp/ Ok, I've finally written down my recipe for Killer Cajun Shrimp - which is now the ONLY reason I would ever move back to California. (My other reason is no longer valid!) Los Angeles is home to the famous, Killer Shrimp, a restaurant that only serves 1 dish...Killer Shrimp. But you do have choices. You can order Killer Shrimp with Bread, ...

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Killer Cajun Shrimp
Ok, I’ve finally written down my recipe for Killer Cajun Shrimp – which is now the ONLY reason I would ever move back to California. (My other reason is no longer valid!) Los Angeles is home to the famous, Killer Shrimp, a restaurant that only serves 1 dish…Killer Shrimp. But you do have choices. You can order Killer Shrimp with Bread, Killer Shrimp with Rice or Killer Shrimp with Pasta. Its a rich, divine broth spiced with the most ‘killer’ concoction of peppers and spices. Nestled in the broth is a mountain of massive shrimp that you peel, swirl in the brew and eat. Take a slice of french bread<French Bread, dip it in the broth to mop up all the goodness. You don’t want to leave one drop behind.

How spicy is it? Hmmm….how to describe? Well, its not sharp spicy hot like biting into a habenero, this type of spicy is the slow, complex, lingering heat that you don’t feel until 10 minutes into the meal when you notice that your nose has little beads of sweat.

Beware: its highly addictive and this will probably affect you for the rest of your life. Be prepared to acknowledge and satisfy your cravings for the next 15 years. Keep lots of napkins nearby and don’t expect to have table conversation. Have a few beers handy. If one of your guests don’t like spice, well, then I suggest that they grab a Happy Meal on their way to your house. Don’t be scared off by the bright red broth – the color doesn’t come from the hot peppers, it comes from tomato paste. You can adjust the heat factor based on your taste by using less pepper (but why would you do that?!)

So, what would make this recipe even more KILLER? A version with Crawfish of course!

Killer Cajun Crawfish

The recipe itself is very simple. Active time is only 15 minutes, but you’ll want to simmer the concoction for 1 hour (or more if you have the time)

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Killer Cajun Shrimp or Crawfish

Servings: 4 Prep Time: Cook Time:
killer-cajun-shirmp

Ingredients:

-- THE AROMATICS:
½ small onion, diced
1 celery rib, diced
5 cloves Garlic, minced
1 stick of butter
-- THE SPICES:
2 T Dried or fresh rosemary
2 tsp Dried thyme
1 T Dried fennel
2 tsp Celery seed
1 T Crushed red pepper flakes (less if you don’t like it too spicy, you can always add more later)
2 tsp Black Pepper (again, use less if you’re a wimp)
2 tsp kosher or sea salt
-- THE BROTH
1.5 quarts Chicken broth (low sodium and organic – because you already got a whole stick o’ butter in it already, might as well add some sort of health benefit to this dish)
16 oz Bottled Clam juice
1/2 lemon (cut in half just throw both pieces in the broth)
3 oz. Tomato paste
1 cup White wine
-- THE SHRIMP OR CRAWFISH:
2 lbs Shrimp or 4 lbs Crawfish

Directions:

The Aromatics:
Fry onion, celery, garlic in the butter until fragrant and soft

The Spices:
Place all in a morter and smash (or just quickly run knife through the herbs on cutting board) You want the herbs to still stay whole, but you need to smash them to release its flavors. Add spices to the pot.

The Broth:
Add the broth ingredients, simmer on low for at least 1 hour. Taste, add more salt if needed
1.5 quarts Chicken broth (low sodium and organic – because you already got a whole stick o’ butter in it already, might as well add some sort of health benefit to this dish)
16 oz Bottled Clam juice

The Shrimp or Crawfish:
Just before serving, add and simmer until done (how long depends on how big your shrimp or crawfish are. start with 3 minutes for Shrimp and 7 minutes for Crawfish. Check and adjust with more time if needed)

The Bread:
1-2 loaves French bread, sliced – you can make your own loaves very easily! I always have 2 loaves on hand, 9 times out of 10 we grab the pot with leftover broth and dig in with the second loaf

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