"The belly rules the mind."--Spanish Proverb

Crawfish Boil Recipe

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This recipe for Crawfish Boil, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Taylor
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
20-30 pounds of live crawfish

8 heads of garlic split in half exposing pods

2 bundles of asparagus

2 packages of whole mushrooms – sliced

1 bag of lemons sliced in half

2 pounds of smoked precooked sausage like Conecuh or Hillshire farm sliced to about 1 inch pieces

Bag of red potatoes sliced in half

About 8 husks of corn sliced in 2 inch pieces

Whole small onions peeled usually 6-8 depending on taste

One can of salt for purging

Olive oil

Deep fat fryer and 5-6 gallon aluminum pot

Cases of beer

2-3 pounds of swamp fire brand crawfish boil spice or Louisiana brand spice
Usually 2-3 pounds of spice mix per 20-30 pounds of crawfish

Directions:
Directions:
Instructions: Start with purging the crawfish. Meaning put live crawfish in kiddie pool or large cooler or any other large vat and pour the can of salt over them. Mix with water and stir with a paddle. The crawfish ingest the salty water and expel all of the waste from there bodies so you get a clean tasting crawfish when its boiled. This should only take about five minutes. Once purged, wash them off and put back in cooler until they are used. When ready, coat pot with olive oil, this will help the crawfish tails to be pulled out easier. Fill with water and begin boiling. When there is a roaring boil put the spice, lemons, garlic and crawfish in. When they float, they are done or 5-10 minutes. Let soak for 15-20 minutes, this allows for the spice to be absorbed in the crawfish. The longer you let them soak the spicier they will be. Take out crawfish and allow everyone to start eating as an appetizer. Then add into the boiling water the rest of the vegetables and sausage, add more spice if necessary. When that’s done, take it out and start eating as an entrée. Take the remaining crawfish and put them in the boiling water with a little more spice if necessary. When done, take out and serve with the remaining sausage and vegetables. The crawfish boil is meant to be at least a 6 hour event for people to eat and drink for almost the entire day. Enjoy.

 

 

 

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