Link Family Crawfish Boil Recipes

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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.

STOVE-TOP CRAWFISH BOIL



Stove-Top Crawfish Boil image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 44

2 bags crab boil (such as Old Bay seasoning)
1 tablespoon liquid crab boil (available from specialty food stores)
3 lemons, halved
1 pound small red bliss potatoes
4 garlic bulbs, halved horizontally
2 onions, quartered
3 pounds live crawfish (seasonally available in some places -- there is no substitute)
12 ounces link Andouille sausage, cut into 2-inch pieces
2 ears corn, cut into 2-inch pieces
1/2 pound button mushrooms
Salt and cayenne
2 bags crab boil (such as Old Bay seasoning)
1 tablespoon liquid crab boil (available from specialty food stores)
3 lemons, halved
1 pound small red bliss potatoes
4 garlic bulbs, halved horizontally
2 onions, quartered
3 pounds live crawfish (seasonally available in some places -- there is no substitute)
12 ounces link Andouille sausage, cut into 2-inch pieces
2 ears corn, cut into 2-inch pieces
1/2 pound button mushrooms
Salt and cayenne
2 bags crab boil (such as Old Bay seasoning)
1 tablespoon liquid crab boil (available from specialty food stores)
3 lemons, halved
1 pound small red bliss potatoes
4 garlic bulbs, halved horizontally
2 onions, quartered
3 pounds live crawfish (seasonally available in some places -- there is no substitute)
12 ounces link Andouille sausage, cut into 2-inch pieces
2 ears corn, cut into 2-inch pieces
1/2 pound button mushrooms
Salt and cayenne
2 bags crab boil (such as Old Bay seasoning)
1 tablespoon liquid crab boil (available from specialty food stores)
3 lemons, halved
1 pound small red bliss potatoes
4 garlic bulbs, halved horizontally
2 onions, quartered
3 pounds live crawfish (seasonally available in some places -- there is no substitute)
12 ounces link Andouille sausage, cut into 2-inch pieces
2 ears corn, cut into 2-inch pieces
1/2 pound button mushrooms
Salt and cayenne

Steps:

  • In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.
  • In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.
  • In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.
  • In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.

CRAWFISH BOIL



Crawfish Boil image

From March 2016 Coastal Living magazine. Crawfish season usually begins mid-Nov and carries on through spring. A proper "boil" is almost always served family style, and includes other ingredients such as spicy andouille sausage, corn and potatoes.

Provided by Bren in LR

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 (12 ounce) bottles light lager beer (such as Sol)
1 lb small red potato
1 lb andouille sausage, cut into 2-inch pieces
6 ears corn
2 large onions, quartered
2 fennel bulbs, quartered
2 jalapenos, halved lengthwise
2 lemons, halved
1 cup salt
1 cup Old Bay Seasoning
3/4 cup cajun seasoning
1/2 bunch thyme, tied with twine
10 lbs whole crawfish
12 lemon wedges (optional)

Steps:

  • Combine 6 gallons water, beer, and next 11 ingredients in a large stockpot over medium high heat.
  • Cover and bring to a simmer; cook 10 minutes.
  • Increase heat to high; add crawfish.
  • Cover and cook 12 to 15 minutes or until crawfish are done.
  • Serve with lemon wedges, if desired.
  • HOW TO EAT A CRAWFISH.
  • Snap the head away from the body, and, if you'd like, squeeze the juices from the head into your mouth. (The flavor is pure essence of the South!) Discard the head and use your thumb and forefinger to peel the shell back and pop the meat from the tail.

Nutrition Facts : Calories 1189.1, Fat 32.6, SaturatedFat 9.2, Cholesterol 1078.2, Sodium 20561.7, Carbohydrate 57.7, Fiber 8.5, Sugar 9.4, Protein 154.7

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