I just updated the recipes with a couple of holiday treats.  These are great during the holidays.  I hope you enjoy these recipes as much as I do.  As always, if you have a recipe you'd like to share please don't be shy.  E-mail it to me at:  pop@pigsfearme.com

I look forward to hearing from you.

35 to 40 lb sack of crawfish          

5 lbs of hot smoked sausage

6 lemons      

6 oranges

10 lbs of small potatoes   

mushrooms

garlic 

5 lb bag of swampfire seafood season

24 ears of miniature corn on the cob

1 gallon of orange juice (optional)

1 ten pound bag of ice.

Do not put the crawfish in yet.  Set them aside in a large container and rinse them several times with FRESH water DON’T use salt water.  This will kill them.  While rinsing them pick out any debris and dead crawfish.  Fill large crawfish pot with enough water to cover the crawfish without water overflowing out of the pot.  Put in the potatoes, about ¾ of the bag of swampfire (don’t use it all unless you really want it hot), and squeeze in the juice of the lemons and oranges.  Put rinds in the water.  Bring the water to a boil and let the potatoes boil for 7 minutes.   After rinsing the crawfish, drain and put them into the boil along with the cut sausage and garlic.  Bring the crawfish to a solid boil for 7 minutes.  Turn the fire off and put the mushrooms, corn on the cob, and bag of ice (the bag of ice stops the cooking process and prevents the crawfish from getting over cooked) into the boil.   Let stand for 20 minutes or more.  NOTE:  the longer you let the crawfish stand the spicier the crawfish will be.   Pour crawfish on to large picnic table covered with newspaper. 

NOTE:  you may want to add more than 10 pounds of potatoes so you will have leftovers for the next recipe. 

DAY AFTER POTATOES

This is a great recipe for the leftover potatoes and I always add more potatoes in the boiling pot just for this recipe.

Place potatoes in the refrigerator overnight.   Rinse serving size amount of potatoes in cold water.  Slice potatoes approximately ¼ inch thick or so and brown them in a skillet with butter.  

Voodoo Chicken

6 skinless, boneless chicken breast                                 1 stick butter

1 large onion chopped                                                  1 bell pepper chopped

1/2 pint whipping cream                                                1lb. Velveeta jalapeno or mexican cheese

1lb. crawfish and/or crab meat

Deep fry chicken and set aside. While chicken is frying you can start the sauce.  In a sauce pan, saute onions and bell pepper.  Add cream and stir continuously until thick over low heat. Add cheese and stir until cheese has melted. Add crawfish and/or crab meat and simmer for 5 to 10 more minutes. Pour this mixture over the chicken.

Serving suggestions:  Jambalya, dirty rice, twice baked potatoes