Crawfish Boil Recipe For 40 To 45 Pounds Of Crawfish

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LINK FAMILY CRAWFISH BOIL



Link Family Crawfish Boil image

Provided by Donald Link

Categories     Potato     Shellfish     Mardi Gras     Dinner     Lunch     Seafood     Spice     Corn     Family Reunion     Boil     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12 to 16

Number Of Ingredients 8

2 pounds salt
8 medium onions, quartered
10 lemons, halved
6 heads of garlic, halved horizontally
1 (4 1/2-pound) bag Louisiana crawfish, shrimp, and crab boil, or an equal amount of Donnie's Spice Mix
3 pounds small red potatoes
8 ears of corn, shucked and cut into thirds
40 pounds medium crawfish

Steps:

  • Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil until tender when pierced with a knife, approximately 15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander. Drain well, then spread the corn and potatoes on a table lined with paper. Return the water to a boil, then add the crawfish, and bring back to a boil once more. Immediately turn off the heat and allow the crawfish to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain the crawfish and serve alongside the vegetables with plenty of napkins and cold beer.

CRAWFISH BOIL



Crawfish Boil image

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like-these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don't forget the paper towels!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

10 pounds live crawfish (18/22 pp size)
2 cups kosher salt
1 1/2 pounds crab and crawfish boil seasoning, such as Zatarain's
1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced into 2-inch pieces
4 ears corn, broken into 3-inch pieces
2 large onions, peeled and quartered
3 lemons, juiced, rinds reserved
2 heads garlic, cut in half crosswise
1 stick (8 tablespoons) unsalted butter
1 bunch fresh thyme
4 fresh bay leaves
3 pounds small red potatoes
6 to 8 pounds ice cubes
Seafood boil seasoning, such as Old Bay, for serving

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.

JOE'S SPICY 40LB BAG BOILED CRAWFISH WITH FIXIN'S



Joe's Spicy 40lb Bag Boiled Crawfish With Fixin's image

Make and share this Joe's Spicy 40lb Bag Boiled Crawfish With Fixin's recipe from Food.com.

Provided by Chef Teer

Categories     Crawfish

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 14

40 lbs purged live crawfish
1 (4 ounce) bottle liquid zatarain's crab boil
1 lb tones cayenne pepper
6 whole leaf bay leaves
1/2 cup butter
0.5 (26 ounce) box salt
24 new potatoes (small)
24 ears corn (small)
2 (10 ounce) packages mushrooms
6 heads garlic (Cut top of pod off)
6 lemons (cut into wedges)
2 onions
1 (17 ounce) jar tony chachere's original seasoning
1 (10 lb) bag ice

Steps:

  • PURGE CRAWFISH.
  • First thing is to purge crawfish in a separate tub. to do this you simply dump the crawfish in a wash tub or something of size,fill with water over top of crawfish,and then sprinkle a box of salt all over them. Let crawfish set in the salt water for amount of time it takes to get water boiling in stock pot. Then drain & rinse them real good before adding to the pot. (Note: follow below directions before adding crawfish to pot.).
  • DIRECTIONS.
  • Fill 100 quart stock pot a lil over half full of water. Add crab boil, cayenne pepper, bay leaves, butter, lemons and salt. Bring to a boil for 10 minutes.
  • Add potatoes, corn, onion, mushrooms, and cut garlic pods. Boil another 10 minutes Add crawfish, bring back to a boil for about 5 minutes.
  • Cut fire, put in 1 bag of ice and immediately cover pot with lid. Let soak 20 to 30 minutes.
  • Drain, throw crawfish in drink box. Sprinkle Tony Chachere's, shake box to mix. Sprinkle and mix until you see spice's on the crawfish good. Enjoy!

Nutrition Facts : Calories 2217.4, Fat 40.7, SaturatedFat 11.3, Cholesterol 2090.6, Sodium 13616.8, Carbohydrate 185.8, Fiber 32.9, Sugar 17.2, Protein 292.1

OLD-FASHIONED CRAWFISH BOIL



Old-Fashioned Crawfish Boil image

Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns have a strong opinion about what should or should not go into the pot. Use this recipe as a guide and modify it to your own tastes - more vegetables or less, spicier or not. And remember, when live crawfish in the shell are not in season, you may simply substitute shrimp.

Categories     Potato     Shellfish     Mardi Gras     Lemon     Spice     Corn     Spring     Family Reunion     Boil

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 gallon water
2 3-ounce packages crab boil
1/4 cup salt
1/4 cup hot sauce
2 tablespoons cayenne pepper
1 1/2 pounds small red potatoes
6 small onions, peeled
4 - 6 ears corn, halved
1 bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 head garlic, halved
3 large lemons, halved
5 pounds live crawfish, rinsed and purged in salt water

Steps:

  • In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.
  • Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve immediately.

LOUISIANA CRAWFISH BOIL



Louisiana Crawfish Boil image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories     Trusted Brands: Recipes and Tips     Sparkle

Time 1h45m

Yield 10

Number Of Ingredients 15

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

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.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g

CRAWFISH BOIL



Crawfish Boil image

Provided by Molly O'Neill

Categories     dinner, easy, main course

Time 1h

Yield Four servings

Number Of Ingredients 11

1 pound andouille sausage
6 quarts water
2 packages crab boil
6 tablespoons fresh lemon juice
1 teaspoon cayenne pepper
1 tablespoon kosher salt
2 heads garlic, peeled
4 medium onions, peeled and halved
12 small red potatoes, halved
4 pounds live crawfish
4 large ears corn, husked, silked and cut into thirds

Steps:

  • Heat a large skillet over medium heat. Add the sausage and cook until well browned and cooked through, about 20 minutes. Cut into 2-inch pieces and set aside.
  • Place water, crab boil, lemon juice, cayenne and salt in a very large pot and bring to a boil over high heat. Add the garlic, onions and potatoes, return to a boil, reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
  • Toss in the crawfish and the corn. Bring the liquid back to a boil, lower the heat and simmer for 10 minutes. Turn off the heat and stir in the sausage. Cover and let stand for 10 minutes. Drain. To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.

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