Instant Pot Live Crawfish Boil For Four Recipes

INSTANT POT® LIVE CRAWFISH BOIL FOR FOUR

Steps:

• Combine water, dry crab boil, and seafood seasoning in a multi-functional pressure cooker (such as Instant Pot®). Add live crawfish. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Carefully pour crawfish and the liquid into a large bowl and let sit for 30 minutes to soak while you prepare the rest of the meal.
• Add potatoes, corn, andouille sausage, and 1 tablespoon seafood seasoning to the pot. Pour in water and stir until evenly combined. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Divide the mixture between 4 plates and serve with crawfish.

CRAWFISH BOIL

Steps:

• Place your crawfish in a ziploc bag with cajun spices and seal.
• Place in your refrigerator for 4-5 hours.
• In your Instant Pot set to saute' add the butter, and minced garlic and stirring often.
• Add all other spices mix to combine.
• Saute for 5 min.
• Remove from pan and set to the side.
• Put the corn, and red potatoes in the pot and cover with water.
• Add in Crawfish Boil Mix.
• Set your Instant Pot to High pressure for 5 minutes.
• Once your Instant Pot is done, perform a Quick Pressure Release and open the lid carefully.
• Check to ensure the potatoes are cooked.
• Throw in your Crawfish and stir.
• Re-seal the Instant Pot and set to high pressure for 3 minutes.
• Once your Instant Pot is done, perform a Quick Pressure Release and open the lid carefully.
• Add in your garlic butter spice mix to the Instant Pot and stir to combine.
• Serve immediately.

CRAWFISH BOIL

Steps:

• Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
• Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
• Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
• Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.