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Fried Crawdad and Rice

Ingredients:
40   large crawdads or 60  average (live)
3 tsp salt
1 tsp Garlic powder
1/4 tsp Cayenne pepper
2 cups of rice uncooked
3 tablespoons of cooking oil (coconut preferred - available at ethnic food stores)
1 medium onion - Diced
Optional - 1 Cup of frozen green peas.

Place 4 cup of water in a sauce pan with a lid and bring to a boil. Add 1 tsp of salt, 1 Tbs of cooking oil and the rice to the boiling water. Stir then cover with a lid and reduce the heat to a low simmer. Note the time on a clock. Cooking time is 20 minutes and do not stir or remove the lid during this time. 

Bring 2 quarts of water,  2 teaspoons of salt, the garlic powder and cayenne pepper to a rapid boil in a pan. Rinse and add the crawdads to the boiling water and wait till they turn color and boil for one additional minute (about 3-4 minutes total).

Remove the crawdads and rinse with cool water and drain. Tear the tails off and scoop the meat out or split the tails and pop the meat out. 

When the rice is done place the 2 TBS of oil and the meat in a large frying pan on high heat. Stir for 1 minute then add 1/2 of the onions. Continue to fry and stir for 2 minutes, than add the rice. Turn the mixture frequently until the rice gets slightly brown. Next add 1/4 cup of water,  the balance of the onions and then the peas if desired, stir,  place a lid on it, reduce the heat to about half, and let simmer for 4 minutes.
Serve while steaming hot.

Yields about 6 large serving.

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