Big Als Boiled Crawfish Recipes

CRAWFISH DIPPING SAUCE

Steps:

• Add all ingredients to a bowl and whisk until smooth.
• Cover tightly or pour into a container with a lid. Refrigerate for a few hours before you want to eat it to give flavors time to marry.
• Refrigerate any leftovers for up to 1 week.

BOILED CRAWFISH

Steps:

• In a large pot, boil the crawfish in clean water at 215 degrees F for 5 minutes. Toss the crawfish with Cajun Claw's special seasoning or any Creole seasoning before serving.

ZATARAIN'S CRAWFISH BOIL RECIPE

Steps:

• Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris
• Mix 8 quarts water, Crab Boil, onion and garlic in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes
• Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain and serve

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.

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.

CRAWFISH BOIL RECIPE

Steps:

• Fill a large pot with water. Bring the water to a boil. Add the Louisiana Crawfish Shrimp and Crab Boil, Cajun seasoning and Lemon Pepper seasoning. Stir well to a rolling boil.
• Add the garlic, corn, potatoes, sausage and lemon slices. Cover the pot with its lid and cook for 10 minutes.
• Taste the crawfish boil water. If it's too salty, add more water. If it's too bland, add more seasonings to taste. Transfer the crawfish into the pot and cook for 3-4 minutes, with the lid covered.
• Turn off the heat and let the crawfish soak for 10 minutes. The longer the crawfish soaks, the spicier they will be. Remove all the ingredients using a strainer and serve immediately. Discard the crawfish boil water.

LOUISIANA BOILED CRAWFISH

Steps:

• Fill a 100 quart stockpot 60% of the way with water.
• Add all the seasonings, mustard, horseradish, minced garlic, bay leaves, hot sauce, and lemon concentrate into the water.
• Light the propane burner with the valve 3/4 open.
• While the water comes to boil add in celery, onions, and heads of garlic.
• Squeeze the juice of the lemons and oranges into the water and toss the halves in.
• Cover the pot while waiting for the water to boil.
• Once the water reaches a rolling boil, toss in the potatoes and boil for 10 minutes.
• Add crawfish, sausage and mushrooms to the pot and open up the propane value all the way.
• Once the pot comes to a rolling boil again set a timer for 2 minutes.
• Shut off the burner and cool down the pot by adding the frozen corn and ice. (you can also hose down the exterior of the pot to lower the temperature)
• Let the crawfish soak for 30 minutes to absorb the seasoning.
• Lift the basket and allow the crawfish to drain.
• Serve from basket or empty the basket onto a table layered with newspaper

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!