------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Patout’s Boiled Crawfish
 Categories: Cajun Main dish Fish  
   Servings:  8
 --------------------------------FOR THE BOIL--------------------------------
      40 lb Live crawfish                       1 c  Salt   
     1/2 c  Ground white pepper               1/2 c  Ground red pepper   
     1/2 c  Ground black pepper                 5 lb Small white onions   
      12 ea Ears of corn, shucked               5 lb Small new potatoes   
     1/2 c  Ground white pepper               1/2 c  Ground red pepper   
     1/2 c  Ground black pepper                 2 c  Salt   
   Alex Patout describes Crawfish as “a delicacy made for sharing--
   in fact, in Cajun country, boiling crawfish for only two people
   counts as a venial sin.”
   Wash the crawfish well and pick out any fish bones or other
   debris.  Fill a great big (40-quart) Stockpot a quarter full of
   water.  Add the salt and peppers and bring to boil.  Add the whole
   onions, the corn, and the new potatoes (it will be easy to remove
   them later if you put them in a cloth sack).  Return to boil, cover,
   lower heat to medium, and let cook for 8 minutes.  Add crawfish,
   cover again and raise heat to high.  After steam begins to escape
   from under the lid, cook 7 minutes more.  Remove from heat and
   let sit for 4 minutes.  Do *NOT* remove the lid until this point!
       Remove the onions, corn, and potatoes to a bowl and drain the
   crawfish.  Place the crawfish in a large insulated container (an
   ce chest works well, as do the thick waterproof boxes chickens
   are shipped in, which your butcher may give you for free).  Have
   your *SPRINKLE* ready and sprinkle over the crawfish and mix them
   well to coat.  Cover and let sit for 7 minutes.
       Serve immediately with the onions, corn, new potatoes, and
   lots of French bread on a large table covered with plenty of
   paper.  When everyone has eaten his fill, everyone “peels for
   the house.”  The peeled tails can then be used in cold crawfish
   cocktail or salad or for Fried Crawfish the next day.
   Serves 8-10
   NOTE:  Most of the salt is not added until after the cooking
   process because too much salt added during cooking makes the
   flesh of the crawfish adhere to the shell.
   From Alex Patout’s “Cajun Home Cooking” -- Random House