Keep Cookin' Cowgirl by Stanford Jill Charlotte;

Author:Stanford, Jill Charlotte;
Language: eng
Format: epub
Publisher: TwoDot
Published: 2013-10-01T00:00:00+00:00

Serves 12

2 large onions, quartered

10 large cloves garlic, halved

2 lemons, quartered

2 oranges, quartered

5 large stalks celery, cut into chunks

6 jalapeño peppers, halved and seeded

1⁄4 cup black pepper

1⁄4 cup seasoned salt

10 pounds live crawfish, rinsed and kept alive in the bucket until you are ready to cook them

Place the onions, garlic, lemons, oranges, celery, and jalapeños in a 4- or 5-gallon pot. Season with pepper and seasoned salt. Add enough water to fill the pot 3⁄4 full.

Bring to a hard boil over intense heat and allow to boil for 20 minutes.

Take a deep breath and add the crawfish. Cover and boil for 20 minutes, until the shells turn red.

Drain and eat.

Keep your lips red, your mind set and your hair long. Oh my darlin’ cowgirl, keep your head up and your heart strong.

—Jennifer J. Denison

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