The average person gets 25,550 days in a lifetime. Collectively, Mamo and Papo, the octogenarians of the Moroux clan, have had at least 63,000. One of the best has to have been the Moroux Family 2009 Good Friday Crawfish Boil. It had all of the ingredients for joy:
Good Time 2009 Good Friday Crawfish Boil Recipe
75 lbs. of live crayfish
*Crawfish/Vegetable Boiling Seasoning (see Famous Marc Moroux Crawfish Boil recipe below)
1 energetic, verbally precocious two-year old named Roman Anthony Moroux
1 apple-cheeked 5-month old named Silas Moroux
2 tiny green frogs
1 black lizard with sticky feet
1 plastic jar with 1 inch of water, preferably with holes in top of jar lid
1 3-month old English shepherd puppy, preferably intelligent and good-natured on string
20+ chairs, collected ‘as needed’ by Drew Moroux
2 crawfish, potatoes, corn, and mushroom Professional Boilers: Marc and Damon Moroux
1 large outdoor boiling pot
2 80-year old+ grandparents with great, though warped, senses of humor
3 beautiful young wives and 1 beautiful young girlfriend, calmness being a key ingredient
A dose of Domengeauxs, specifically 2 hilarious sisters, 2 handsome Bayards, and, of course, 2 Tony Moroux sons
1 tolerant Schoeffler wife
1 tolerant Jardell wife
1 loquacious Dallas couple, possessing a minimum of camera skills
1 humorous Moroux son in his 50's with still not gray, longish hair
3-4 large oak trees, sited near a mock orange tree and several blooming rose bushes
2 Boxers, one male; one female who don’t bark and are outfitted with shock collars
1 whistle-blowing train, passing within a half-block of the white house in the country
8 large pine trees whose days are numbered
Freshly-mown Papo grass
A sprinkle of elderly horses in a nearby pasture
1 breezy sunshine-filled Good Friday in April
*Marc Moroux Crawfish Boil Recipe
Aluminum Boiling Pot (w/ fitted strainer), burner, propane tank
Square, sturdy, styrofoam ice chest
Leather work gloves or hot pads
Live, fresh crawfish (5-6# or more per person for regular eaters, 4-5# per novice eaters)
5# potatoes thoroughly rinsed (unpeeled)
5# White onions (unpeeled)
2-3 containers fresh whole mushrooms thoroughly rinsed
Fresh Lemons (2 for vegetables, 1 for each of first two 30# of crawfish)
Cajun Power Garlic Sauce (16 oz for vegetables, and 8 oz for each 30# of crawfish)
Louisiana Brand Crab and Shrimp seasoning (powdered)
Vinyl lined table
Fill boiling pot with ~3-4 inches of water. Cut 2 lemons in half and squeeze into pot. Add 16 oz. Garlic Sauce to pot. Put vegetables in strainer and drop into pot. Turn fire on high and wait for continuous stream of steam from top (may take as much as 20 – 30 minutes depending on burner). Cook on continuous steam for 20 minutes. Remove vegetables from pot, pour in Styrofoam ice chest and close chest tightly.
While vegetables are boiling, thoroughly rinse crawfish until rinsing water is clear 2-3 inches (Some people use wash tubs, but I use a regular ice chest with a white interior so that I can monitor the water clarity. I load it with crawfish, fill it with water, drain and repeat as many times until water clarity reached). Discard any dead crawfish. Drain (or oddly enough, they will drown).
After vegetables are cooked, add 8 oz. Garlic Sauce and one lemon, halved and squeezed, into pot. Pour rinsed crawfish in strainer to about 4” from top. Drop strainer in pot, cover and watch closely for continuous stream of steam. Cook on continuous steam for 5 minutes. This is important as overcooking will make peeling difficult. Remove strainer from pot and drain into pot for 10 – 20 seconds. Pour crawfish on top of vegetables in Styrofoam ice chest in layers and add Louisiana Brand seasoning on each layer (amount depends on spice tolerance, but about 1-1 ½ cup of seasoning per 30#). Close chest tightly, shake ice chest vigorously until thoroughly mixed, and let sit, tightly covered, for at least 10 – 15 minutes.
While crawfish are sitting in chest, begin for next batch by thoroughly rinsing crawfish, culling dead ones and adding 1 more lemon (my wife does not like too many lemons in the water) and 8 oz. of Garlic Sauce to pot. Repeat as necessary for successive batches (I’ve cooked as many as 6 – 7 batches with pot and portable burner).
After crawfish has been sitting in stryofoam ice chest for 10 – 15 minutes, drain water from ice chest (so that you don’t pour it on the table and the folks waiting to eat), and pour the contents on vinyl lined table.
When planning, count on pouring first batch of crawfish about 2 hours after beginning vegetables. Each successive crawfish batch takes about 20 minutes (times depend on burner). These breaks afford ample opportunity for beer drinking, taking deep breaths, and plenty of stories filled with bullshit.
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