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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 2 pounds crawfish tails live
- 3 quarts water
- 3 teaspoons salt
- 9 cups water
- 1 medium onions chopped
- 1 medium leeks chopped
- 1 medium carrots chopped
- 1/2 teaspoon thyme
- 2 each bay leaves
Method
- Wash and purge crawfish in 3 quarts of salted water for 30 minutes.
- Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables.
- Bring to a boil and add seasonings.
- Simmer for 30 minutes.
- Do not boil too fast or the consomme will become cloudy.
- Dip the crawfish out of the liquid and allow them to cool.
- Strain the consomme.
- When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving.
