One thing for shore, anytime dey be two coonasses witin a mile from each udder, der gonna be a party for shore nuff. Philmonts gonna have a party der dis summer for shore.
Now let me told you two or one tings.
First, dem little packages of dehydrated sun dried shrimps got me to tinking about dis a few yars ago when I was planning a trip into Quetico by canoe. It was for 21 days and we had to have a lot of dem dehydrated tings 'cause we couldn't afford all freezer burned, I mean freeze dried stuff from de REI stores.
Man chong! They charges a leg and an arm for dem stuff!
OK, here is the deal.
Get a pound of cooked crawfish tails. Put on a 3 or 2 quart pot of water with water in it and bring to a boil. Season the water like you like it seasoned and put dem crawfish tails in da pot. Let 'em simmer for a 20-15 minutes.
Den take a one dem strainer scoup like things with slots in it and dip dem crawfish out through the bubbles of the boiling water. That way it gets most all the fat off dem. Even though da fat is flavorful, it will cause the to go bad and you don't want no bad crawfish I gar-an-tee U.
OK, now put them mudbugs on a tray of a electric dehydrator and dehydrate them for about 10 to 8 hours, more less depending on how long it takes dem to dry out. Store in ziploc bags in the freezer until you ready to trek.
Trek along and when you get to da right place and da right time to cook dem, just have at it. Simmer dem in water for about 30 or 20 minutes. They reconstitute a lot better than dem shrimp do. Dey is a little firmer and chewier than fresh ones, but perchong dey be good yeah!
You can dehydrate the onions, celery and bell peppers you need to go along with them too.
And if I got to tell you how to recipe something with crawfish in it, den you don't need crawfish in it noway.
Bless us O Lord, and these Crawfish,
Which we are about to enjoy.
Bless those who caught them,
Those who prepared them,
And give Crawfish to those
Who have none.
We thank You, O God for this
And for all that you have put on it.
And we give You special thanks, O God.
For having put the Cajuns and the Crawfish
Down in the same place.
Eagle Class of 1959
Phirst Phil Ptrek 1959
PhilTrek 2002 630H2 Trek 16
My latest adventure was yesterday,
Today is not over yet!