Louisiana Crawfish Boil 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.

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.

LOUISIANA CRAWFISH BOIL

Steps:

• Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
• Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
• Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.

THE BEST CRAWFISH BOIL RECIPE

Steps:

• Pour crawfish into a large cooler with a drainage hole
• Place water hose into cooler and run water into the cooler with the drainage hole opened.
• Remove any dead crawfish (if the tails are straight, they're gone!)
• Continue until the water in the cooler is clear
• Turn on the fire and place the boiling pot on top
• Fill the pot with water until it is 2-3 inches over halfway full.
• And in the Zatarain's seasoning (both powder and liquid), the Louisiana seasoning, chicken bouillon, salt, and vinegar.
• Stir well.
• Place the holed, steamer insert into the pot
• Add in the veggies
• Squeeze the juice from the oranges and lemons before toss them into the pot.
• Add the butter and stir well.
• Cover the pot with the lid to encourage the boil
• Once boiling, add on the potatoes
• Stir, cover with the lid, and allow to boil for 10 minutes.
• Carefully remove the steamer insert
• Pour crawfish into the insert on top of the potatoes.
• Carefully place insert back into the pot.
• Cover with a lid and boil the crawfish for 5-7 minutes
• Turn the fire off.
• Add in frozen corn and/or sausage to help cool the boil.
• Stir until the temp inside the pot has lowered to 150°F *see video and info above for instructions*
• Cover and allow the crawfish to soak for at least 30 minutes; or until the corn and sausage is done, and the majority of the crawfish has sunk to the bottom of the pot**
• Remove the steamer insert and allow it to drain.
• Enjoy!

LOUISIANA CRAWFISH BOIL

Steps:

• Fill a large stockpot with the seafood boil, the water, and the salt. Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
• Add the potatoes, onions, lemons, and garlic. Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes. Add the corn, sausage, and crawfish. Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes. Serve immediately.