Creole Crawfish Boil Recipes

CREOLE CRAWFISH AND SHRIMP BOIL

Creole Crawfish and Shrimp Boil image

Provided by Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 pound purple, red and white fingerling potatoes
1/2 cup Creole seasoning, plus more for serving, optional
10 thyme sprigs, separated
4 fresh bay leaves
2 heads garlic, tough outer skins removed and halved lengthwise
2 lemons, halved
1 bag crawfish, shrimp or crab boil seasonings, such as Zatarain¿s
1 yellow onion, peeled and quartered
1 pound andouille sausage, cut into 1-inch slices on the bias
2 ears yellow or white corn, cut into thirds
2 pounds live crawfish, rinsed
1 pound (26-30 count) Gulf white shrimp, peel on and deveined
Kosher salt

Steps:

Combine the potatoes, Creole seasoning, thyme, bay leaves, garlic, lemons, boil seasonings bag and onion with 6 quarts cold water in a 14-quart or larger pot with a colander insert. Cover and bring to a boil; reduce to a simmer and cook 10 minutes.
Add the andouille and corn to the pot. Cover and simmer an additional 15 minutes. Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a large table covered with newspaper. Season with salt or additional Creole seasoning.

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

Ingredients

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

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