Crawfish Boil
Spring is here and it is the time to invite friends and enjoy a Crawfish Boil! Boiling crawfish is a Cajun tradition, an event and social gathering not to be rushed, but to be enjoyed with family and friends! Fill your chest with ice, beer and cold drinks, gather up newspaper to spread on the outdoor tables, setup the lawn chairs, and begin the "process".
Dovetailing tip: Leftover crawfish
Prep Time:
Cook Time:
Total Time:
Ingredients:
| EQUIPMENT: | |
| large boiling pot, with lid | |
| wire basket insert for pot | |
| outdoor propane cooker | |
| propane tank (full ... you don't want to run out half-way through the boil) | |
| large tub or two ice chests | |
| stirring paddle or long-handle ladle | |
| plastic serving trays | |
| lots of paper towels | |
| INGREDIENTS: | |
| 28 pounds | live crawfish |
| 4 boxes | salt |
| 10 (3-ounce) packages | Zatarain’s crawfish boil seasonings |
| 2 (4-ounce) containers | Zatarains’ liquid crawfish seasonings |
| 8 tablespoons | crushed red pepper |
| 6 tablespoons | black pepper |
| 8 | lemons |
| 12 ears | corn |
| 12 | large, or 24 small (preferred), potatoes |
| 4 | garlic cloves |
| 4 | white onions |
| cocktail sauce for dipping crawfish tails | |
| butter for spreading on boiled potatoes and corn | |
Directions:
IMPORTANT NOTE: When starting, remember it can take up to 45 minutes to get first water boiling. Pull up a chair, grab a cold one, and relax!
Step 1 – Measure the water level to make sure the water will cover all the crawfish when you put them in the pot later.
Add ½ bag crawfish into the boiling basket, add water to judge proper water level in pot (about half-way up) … move crawfish to a tub, or ice chest, for purging.
Step 2 – Season water, bring to boil
Season water in pot:
1 box salt
5 bags of 3-oz Zatarain’s crawfish boil seasoning
1 4-oz bottle of Zatarains’ liquid crawfish seasoning
4 tablespoons red pepper
3 tablespoons black pepper
4 lemons
2 garlic cloves
2 white onions
Bring water to a boil (may take up to 45 minutes)
Step 3 – Purging the crawfish with saltwater (while also doing Step 2)
Pour ½ bag crawfish into tub or ice chest for purging … rinse twice with fresh water, then add water and 1 box salt. Sit for 10 minutes, empty salt water, and rinse crawfish thoroughly.
NOTE: Some people do not purge with salt, but just do a couple thorough rinses with water. Some feel the salt water kills the crawfish ... our experience shows it does not. But it is an option to consider.
Step 4 – Cooking batch #1
TIP: The trick in this step is all about timing: The vegetables need to cook, but not so long that they start to disintegrate. Cut the potatoes, lemons, and corn into halves (if they are large).
When the water starts to boil, add potatoes
Bring back to boil, then boil 10 minutes
Add crawfish and corn, bring back to boil, and boil 5 minutes
Turn off fire, let crawfish and contents sit for 15 minutes
Lift the basket out of the water and let the water drain back into the pot. Dump the crawfish onto the table, or into an ice-chest to keep warm.
Step 5 – Cooking batch #2
Re-season water…
1 box salt
5 bags of 3-oz Zatarain’s crawfish boil seasoning
1 4-oz bottle of Zatarains’ liquid crawfish seasoning
4 tablespoons red pepper
3 tablespoons black pepper
4 lemons
2 garlic cloves
2 white onions
Bring to a boil, and add crawfish
Bring to boil, then boil 5 minutes
Turn off fire, let crawfish sit for 15 minutes
Move contents to the table or ice-chests to keep warm
Step 6: Enjoy the fruits of your labor ... Here's how to shell a boiled crawfish
Now it’s time to eat! Grab a crawfish with your left hand, and gently twist off the tail with your right hand.
Squeeze your thumb and forefinger at the sides of the tail, which breaks the shell. Gently pull apart the shell, and enjoy the meat!
Some add another step: sucking the head! It contains a wealth of taste and spice.
Source: welovecrawfish.com
