Louisiana Crawfish Boil

Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.

Making a deliciously messyLouisiana Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends, and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Cajun, Southern

Servings people

Calories 961 kcal

Ingredients

2 packages Louisiana Crawfish Co. Seafood Boil
4 Bay leaves
5 pounds Small red potatoes
3 pounds Andouille sausage or smoked sausage
12 ears Sweet Yellow Corn split in 3’s
8 small Yellow Onions
6 heads Fresh garlic halved to expose pods
5 large Lemons
35 pounds Fresh Live crawfish do not purge in saltwater
6 Lemons to serve
1 bottle Louisiana hot sauce to serve with crawfish

Instructions

Fill a large heavy-duty pot half full with fresh water, place on outdoor propane cooker, on high. Place a lid on the large heavy-duty pot and bring water to a boil.
While you are waiting for the water to come to a boil, rinse the crawfish with fresh cool tap water until the water that is draining off is clear.
Add about 1 pound of Seafood Boil seasoning to the water or amount instructed on package, per pound of crawfish. Let the boiling water dissolve the crawfish boil seasoning for a minute or so.
Drop in bay leaves, onions, potatoes, and fresh garlic. Let the vegetables cook, watching the potatoes. Check them by piercing the potatoes with a sharp knife. Do not overcook potatoes.
When the potatoes are almost done, add the corn and andouille sausage. After they have cooked, remove the basket. Reserve the vegetables and sausage in a large container till ready.
Turn the heat up on the burner. Add a little more spice to the water. Save about 1 cup of the crawfish boil spice for later.
Halve the Ponderosa lemons and squeeze the fresh juice into the seasoned water. Then add the lemons to the Cajun seasoned water. Let the seasoned water just come to a boil, then place the live crawfish into the basket and place the basket in the heavy-duty pot. Cover with a tight-fitting lid on the crawfish pot.
When the water fully becomes a boil, let it boil for about 2-3 minutes, then turn off the heat beneath the crawfish pot. Let the crawfish soak for about 3 minutes, and then remove the crawfish from the water
Rapidly cool the crawfish by placing a very large bag of ice over them. Then let the crawfish soak. Most of the crawfish may sink to the bottom of the crawfish pot.
Remove the Crawfish from the pot and pour in an ice chest; sprinkle with the remaining crab boil seasoning over the crawfish and mix well and let stand for about 5 minutes.
Dump on newspaper or brown paper sacks that have been laid out on a table or place in large metal buckets or containers; it’s your crawfish boil after all.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Serving: 01Calories: 961kcalCarbohydrates: 78gProtein: 71gFat: 43gSaturated Fat: 13gCholesterol: 375mgSodium: 1470mgPotassium: 2492mgFiber: 11gSugar: 15gVitamin A: 405IUVitamin C: 101mgCalcium: 216mgIron: 7mg

Keyword Crawfish, Crawfish Boil, Crayfish, Mudbugs

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