After the Crawfish Boil Hash

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     Crawfish boils are a Louisiana tradition every spring when the crustaceans are prevalent.  Affectionately referred to as "Mudbugs," crawfish are harvested from flooded rice fields after the rice is harvested every year.  Crawfish boils commonly are accompanied by corn of the cob, new potatoes, and smoked sausage as well as whole heads of garlic (with the tops cut off), onions, lemons and a unique blend of seasonings sold as "crab boil" seasoning.  

    At our crawfish boils, we usually add extra potatoes, corn and sausage to the boil which make great leftovers.  After the boil, it is common to make great potato salad, scallop potatoes and the sausage is great in jambalaya.  

    Over time, the great cooks of Louisiana have developed after the boil recipes using leftovers.  After the boil salad is a potato salad using up any leftover crawfish and potatoes and after the boil soup is a chowder using the potatoes and corn.

    On the occasion of our last crawfish boil, we, as always, had lots of leftover potatoes, sausage and garlic.  I created this recipe for breakfast for our overnight family.  After the Boil Hash is excellent with a fried egg on top, letting the runny yolk cover and blend into this savory hash.



After the Crawfish Boil Hash

Ingredients:

3 tablespoons olive oil

1/2 cup chopped onion

1/4 cup chopped red pepper

2-4 cups leftover crawfish boil potatoes, cut in chunks

2 cups or so of crawfish boiled smoked sausage, cubed or sliced

Several crawfish boiled garlic cloves which are thoroughly cooked and squeezed out of the pods

Salt, pepper or Creole seasoning to taste (it may not need any)

Optional: Fried eggs to top the hash

Garnish: chopped parsley, chopped scallions, crawfish boiled corn--cut off the cob.

Preparation: 

  1. Heat oil in a skillet and add onion and red pepper and cook for a couple of minutes.
  2. Add the sausage and cook until the sausage is browned. 
  3. Add the potatoes and garlic and cook until the potatoes are heated through.

    Garnish the hash with chopped parsley, scallions or even leftover corn which has been cut off the cob.  Enjoy this as a side dish or breakfast topped with an over easy egg.



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