08-21-2007, 04:45 AM
1 1/2 pounds Crawdad tails
1 cup clam juice
1/2 cup butter
6 cloves garlic, minced
4 scallions, minced
1 to 2 tablespoons Tabasco
1 tablespoon Worcestershire sauce
2 bay leaves
1 to 2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon black pepper, coarsely ground
1/2 cup dark corn syrup
1/4 cup molasses
When shelling crawdads, KEEP the shells. Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.
Strain this broth and add everything else.
Bring to boil and cook, uncovered, till thick, about 10 minutes.
Cool to room temp and add crawdad tails.
Refrigerate for 2 to 4 hours.
Grill crawdads or cook in oven in the marinade.
If grilling, brush with marinade.
Boil remaining marinade to reduce a bit and serve with crawdads.
1 cup clam juice
1/2 cup butter
6 cloves garlic, minced
4 scallions, minced
1 to 2 tablespoons Tabasco
1 tablespoon Worcestershire sauce
2 bay leaves
1 to 2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon black pepper, coarsely ground
1/2 cup dark corn syrup
1/4 cup molasses
When shelling crawdads, KEEP the shells. Combine those and the clam juice and bring to boil, then let simmer, uncovered, for 15 minutes.
Strain this broth and add everything else.
Bring to boil and cook, uncovered, till thick, about 10 minutes.
Cool to room temp and add crawdad tails.
Refrigerate for 2 to 4 hours.
Grill crawdads or cook in oven in the marinade.
If grilling, brush with marinade.
Boil remaining marinade to reduce a bit and serve with crawdads.