Directions: |
Directions:Drink Beer!
Purging the Crawfish: The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Placing them in a plastic children's pool, large tub, or a large ice chest - rinse them in enough changes of water for the water to run reasonably clear. Do this 3 - 4 times. After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking. NOTE: Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil.
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In a large (18- to 20-gallon) pot over high heat, add enough water to fill a little more than halfway. Add ½ jar of shrimp boil. Squeeze about three lemons in to water and put the lemons in also. Cover pot and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well.
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Using a large wire basket that fits into the pot, add enough onions, sausage, mushrooms, potatoes, corn and garlic to halfway fill the basket. Maintain a boil and cook 10 - 14 minutes or until potatoes are tender. Drain and pour into a cooler to keep warm. Be careful and crack the cooler for a few minutes so it does not melt the cooler. Continue until all the veggies are done.
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Add the second jar of seasoning and more lemons and bring back to a boil. Fill the basket about ⅓ up with the live crawfish and cook for 4 minutes. They will turn bright red. Drain and place in a separate cooler. Continue, adding seasoning as needed, until all crawfish are cooked.
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This is a great outdoor activity and should be enjoyed on a table layered with newspaper. |
This recipe for Cajun Crawfish Boil is from