The Crawfish Boil
Chef Tim Byres' boil works great with shrimp too. It's a one-pot meal in itself with spiced potatoes, sausage, and fresh corn, but no one will complain if you also serve a bowl of bracing slaw, bean salad, pitchers of margaritas, and a mile-high Tequila-Key Lime Meringue Pie. Cook the crawfish on the stovetop in two batches for ease. Or, if you have a 10-gal. pot and propane cooker (or wood fire), boil the crawfish outside all in one go. To do so, simply double the first five ingredients and water.
Crawfish Spice MixDill, marjoram, and coriander add an aromatic twist to the traditional Cajun seasoning. Use this mix for any kind of seafood boil.
Woodshed MargaritaWoodshed Margarita takes its smoky flavor from cedar-infused tequila.
Tejano Red SauceThis versatile sauce takes its acidity from tomatillos, not vinegar, and its earthy spice from guajillo chiles, which can be found in many supermarkets and Latin groceries. Toast the chiles first to coax out their flavor. Use the sauce to spice up the crawfish boil, or drizzle it on tacos, grilled chicken, or eggs.
Blue Cheese ColeslawStir in the red cabbage just before serving so the slaw doesn't turn pink.
Tequila-Key Lime Meringue PieA luscious Key lime custard gets its kick from a splash of tequila in our recipe for Tequila-Key Lime Meringue Pie.
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