Instructions: Wash the crawfish well and allow to soak in salted water for a while.

Place all but the crawfish in a large kettle and bring to a boil, covered. Simmer for 15 minutes so that you create a good rich stock and then add the crawfish. Cover and bring back to a boil. Boil for 7 minutes, no more, and then turn off the heat, leaving the lid on the kettle.

The crawfish may be served after a few minutes or chilled in the refrigerator.

This recipe serves 3 to 4 as a main course.

Comments: This is a compilation of several recipes. This is great stuff, hot or cold.

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