Ingredients: |
Ingredients: The list below is for 1 boil (1 sack):
1 4.5 lb. bag Louisiana Powder Crab Boil (4.5 lb bag for first boil and half that for 2nd boil)
1 bottle of Zatarian's liquid crab boil (medium size/concentrate)
3 bags Zatarain’s crab boil bags
1 big bottle of Cayenne Pepper (@7.25oz. bottle)
1 (bigger) bottle of Hot Sauce (Crystal or Louisiana)
1 bottle worchestire sauce
2 big cans salt
1 big bottle lemon juice
8 lemon
8 onions
5 lbs. smoked sausage (1 box)
1 lb mushrooms
8 garlic cloves
1 bag of red potatoes
8 ears of corn (frozen, comes in packages of 8 to 16, etc.)
1 head of Celery
Case of Cold Beer.
Optional: Tamales, Artichokes, Cauliflower, Chinese red pepper, pineapple
*Notes on ingredients: this is the base recipe. You can add more mushrooms, corn, potatoes, onions, garlic, lemons, lemon juice and cayenne.
Equipment Needed:
Crawfish pot with basket.
Burner.
Propane Tank.
Paddle
Ice chest with drain plug
Long lighter
Gloves, preferably gloves that can handle high heat
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Directions: |
Directions:CLEANING CRAWFISH:
Cut the sack and dump crawfish in ice chest
Put drain plug in and fill with water, then pull plug and dump water (do near a drain or away from traffic-avoid making a muddy mess).
You can purge them now, but I believe this is a sort of old wife’s tale, but it doesn’t hurt to do: pour one of the cans of salt on crawfish, then fill ice chest with water again, let sit for a couple of minutes
Drain water, and let all water drain out of ice chest.
COOKING CRAWFISH:
Cut the onions, garlic and lemons in half. Set aside..
Cut the celery into two to three pieces, keep the bottom part and leafy ends. Set aside.
Fill pot with water to a little below halfway.
Turn on gas and light burner, adjust it so it is on its highest setting.
Pull basket out of pot.
Dump the bag of powder crab boil into pot.
Dump the can of salt into the pot.
Dump the bottle of liquid crab boil into the pot.
Dump the bottle of worchestire sauce in.
Dump 2/3 or the entire can of cayenne pepper in
STIRRRRRRR!!!!
Now, in the basket, put the potatoes (remove from bag), onions, garlic, and celery
Put the basket into the pot, close lid.
Drink cold beer. Check to make sure that crawfish are drained.
When water in pot hits a high boil or preferably rolling boil, pull basket out and set on ground, now get crawfish and dump in basket, add sausage, then put back in (slowly) to boiling water.
Cover and let sit until comes to boiling again.
Here we go: Some say to let them boil, some say cut it off when it hits a boil, I am usually drinking too much to notice that it came back to a boil, so if they hit a boil a minute or two is ok, just don’t let them boil for a long time.
Cut off burner.
Immediately Put mushrooms in and stir.
Squeeze juice from lemons and drop into boil
Pour lemon juice in.
STIR.
Spray sides of pot with hose for a minute to two to help cool.
Put frozen corn in.
Pour hot sauce in boil.
STIR.
There is no set time I abide by to let them sit, but the longer the better. I say a minimum of 15 minutes to a maximum of 50 minutes.
When taste is to your liking, pull up basket, and let drain, then set on ground to let drain. Pour basket out.
CONGRATS.
You are ready to start again.
Per the optional stuff: Tamales, if in a bag, puncture bag and put in with crawfish or after you cut the boil. Cauliflower and asparagus put in when you put crawfish in. Chinese red pepper is if you want it really hot and spicy, this stuff in large amounts can really kick it up a notch.
To make more spicy: More cayenne when you start boil, and some cayenne when you soaking and stirring.
If you use the pot for a second batch: Duplicate the above ingredients list EXCEPT for salt. Only put in about a 1/3 of a can MAX. Too salty is not good. But, if you like or think they need more salt, dump half to 2/3 in boil. It will be salty. |
This recipe for New Orleans Crawfish Boil is from