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Boiled Crawfish Recipe

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This recipe for Boiled Crawfish, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andre' Roques
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Sack Crawfish (35 – 50 Pounds)
1 Box Salt
40 Quarts Water
6 Lemons (Halved)
6 Onions (Halved)
5 Pods Garlic
1 Gallon Louisiana Crab Boil (Powdered)
16 Oz Zatarain’s Liquid Crab Boil
8 Oz Cayenne Pepper
1 Bag Small Red Potatoes (3 Pounds)
2 Pounds Smoked Sausage
1 Pint Mushrooms
6 Corn on the Cob (broken in half)

Directions:
Directions:
Put the crawfish into the ice chest, sprinkle the box of salt and fill with water. Stir the crawfish to make sure the salt is distributed evenly.
Into a 100 qt. pot add the water, lemons, onions, garlic, both types of crab boil, cayenne, and potatoes. Bring the pot to a rolling boil (heavy steam emitting from the lid) and boil for 5 minutes. Strain the water from the crawfish and drop them into the pot. Bring back to a rolling boil and boil for 4 minutes then turn off the fire. Add in the sausage, mushrooms and corn. Soak for 15 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 Hours

 

 

 

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