Famous Louisiana Boiled Crawfish Recipes

LOUISIANA CRAWFISH BOIL

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

LOUISIANA CRAWFISH BOIL RECIPE

Steps:

• When you receive the crawfish, rinse the sack of live crawfish and store on ice until ready to cook.
• Right before cooking, purge the crawfish. Place them in an ice chest or cooler and cover with water and ice. Add 13 ounces of salt, stir. Drain after 10 minutes and repeat the process one more time.
• Place your stainless-steel boiling pot on propane stand. Fill with water and heat over high heat to a rolling boil.
• Add 1 pound of seafood boil powder to boiling water, the stick of butter, two cut lemons and one cut onion. Allow to return to a boil.
• Start your first batch by adding dd about 15 pounds of crawfish in the boil basket and lowering the basket into to the spicy water. Return to a boil, cover, and allow to boil for about 20 minutes.
• Turn the heat source off and allow to sit for 20 minutes.
• Drain the crawfish by removing the boiler basket. Placed drained crawfish in clean cooler and sprinkle roughly 1/4 cup of Cajun seasoning over the top of them. Close the cooler lid to steam, with lid on, for another 20 minutes.
• Repeat this process until all crawfish are cooked and in steamer.
• To make the sides, add potatoes to remaining water, allow to boil for about 15 minutes.
• Add corn until heated through (2-4 minutes for fresh corn, 6-8 minutes for frozen corn).
• Drain and serve with crawfish.

BIG AL'S BOILED CRAWFISH

Steps:

• Put the crawfish boil seasoning in 10 gallons of water in 60-gallon pot and bring to a rolling boil. Once boiling, add the crawfish. Bring back to a full boil and boil for 2 minutes more. Turn off the heat and let the crawfish soak for at least 30 minutes. Take the crawfish out and start eating. Don't forget to suck the heads!

FAMOUS LOUISIANA BOILED CRAWFISH

Steps:

• In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.
• In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.

CRAWFISH BOIL

Steps:

• Soak live crawfish in fresh cool water for about 1/2 hour, removing dead crawfish. Drain and soak again for a further 1/2 hour.
• Bring large pot of water to boil.
• While crawfish are soaking prepare vegetables - chop carrots into long pieces. Cut onions in half. Chop sausage into long pieces.
• Add 2 cups of crab boil to water.
• Put potatoes, garlic, onions, carrots and sausage into basket and drop into the water. Boil for 10 minutes. Add corn and mushrooms and cook for another 10 minutes.
• Take vegetables out and put into ice chest to keep warm.
• Add another 8 cups of crab boil to the water and the two bottles of liquid crab boil, to boil the crawfish in.
• Dump crawfish into basket (that the veggies were in) and when the water is back boiling drop the crawfish.
• Cook crawfish for 4 minutes (timed once the water gets to boiling point again).
• Turn off heat and allow crawfish to soak in the pot for a further 10 minutes.
• Remove crawfish.
• Serve immediately with vegetables and seafood dip.