Recipe: New Orleans Crawfish Boil
Summary: I promise you’ll enjoy this Cajun delicacy.
- Plan on ordering about 4 to 5 pounds per person.
- 1 (35 to 40 lb.) sack of live Crawfish
- 1/2 box. kosher salt for purging
- 2 (1 lb.) Crawfish Boil Seasoning (also known as crab or shrimp boil seasoning)
- 2 oz. ground cayenne pepper
- 4 to 6. whole bay leaves
- 4 lg lemons, sliced in half
- 5 lg onions, peeled and cut in half
- Smoked andouille sausage, cut up into large pieces
- 2 pks. of fresh mushrooms
- 1 sm. bag red potatoes,
- 12 half-pieces of corn
- 4 cloves of garlic
- Pour the sack of live crawfish in a plastic children’s pool, large tub, or a large ice chest.
- If using live craw fish Purge in saltwater for 1 day and change water a couple hours before, thoroughly wash the crawfish before boiling them.
- Pour 1/2 bx. box salt over the top of the crawfish.
- Add water to just cover the crawfish.
- Gently stir with a large paddle to mix the salt and the water, then rinse crawfish.
- Be careful not to let them purge too long.
- You do not want them to be dead when you add them to the boil.
- Throw away all crawfish that have already died
- (the dead crawfish should float to the top).
- Boiling Crawfish:
- In a large (60- to 80-gallon) pot over high heat,
- add enough water to fill a little more than halfway.
- Squeeze the juice out of the lemon halves into the water and
- throw the lemon halves into the water.
- Add cayenne pepper and crawfish boil seasoning. Bring mixture to a boil 2 to 3 minutes to allow the spices to mix well.
- place bay leaves, potatoes, onions, mushrooms and garlic.
- In the basket in the boiling water, and boil these vegetables and seasonings for 10-15 minutes, stirring occasionally.
- Add crawfish to the wire basket, stirring them a bit.
- Once the water starts a rolling boil again, boil 5 minutes. Regulate the burner so the rolling boil is maintained, but where the pot does not boil over. Turn the burner off,
- add corn and smoked or andouille sausage,
- stir, and keep covered for 5-20 minutes.
- and let the crawfish soak for 20 to 30 minutes.
- The longer the crawfish are left to stand like this (in excess of 5 minutes), the more seasoned and spicy they will be.
- Start sampling (tasting) the crawfish after 5 minutes (of standing) to achieve the desired taste and consistency.
- Personally, I recommend that you let the crawfish stand covered until they begin to sink,
- Remove from pot. Serve up on newspaper for all to dig in.
Number of servings (yield): 15
Recipe adapted from http://www.cookingwithleo.com/apps/blog/show/5514963-leo-s-crawfish-boil-recipe-