"Hunger is the best sauce in the world."--Cervantes

Harry's Crawfish Boil Recipe

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Harry's Crawfish Boil image
Lee "Harry" Thomas


This recipe for Harry's Crawfish Boil, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Friday, September 12, 2008


30 lbs live crawfish
15 gallons water
3 cans red pepper
2 cans black pepper
8 lbs salt
2-3 dozen lemons
1/2 box bay leaves
1 4 oz bottle liquid crawfish boil
4 bags crawfish or shrimp boil

Wash crawfish with fresh water. Purge them in salt. Drain. Add seasonings to fresh water and let boil to increase the flavor. Add crawfish and make sure they are covered with 3-5 inches of water. Bring water back to a boil and keep boiling for 12-15 minutes. Let steep in water for added flavor. Crawfish may be served hot or cold. When making more that one cooking add to the above water 1/2 bottle liquid crawfish boil or 2-3 bags shrimp boil and salt and pepper. Should count on 5 pounds live crawfish per person. Drop red potatoes left in jackets, into water after removing crawfish . The most delicious potatoes to make a meal.




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