Louisiana Boiled Crawfish Recipes

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 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.

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 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.

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.

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

BEST CRAWFISH BOIL RECIPE

Steps:

• Fill up a large pot with water over medium-high heat. Add old bay seasoning, garlic, and lemon. Bring it to a boil.
• Add corn and baby potatoes into the water. Boil for about 10 minutes.
• Add sausage and onions. Cover with a lid and boil for an additional 5 minutes.
• Gently stir in crawfish. Boil for 5-6 minutes or until the crawfish turns into bright red color. Season with salt and pepper to taste. (If you crawfish is pre-cooked, you'll only need 3-4 minutes; if yours is frozen, add 2-3 more minutes.)
• Drain the mixture (you can reserve about 1/2 cup of the broth for serving).
• Transfer the crawfish boil to a serving plate or on the newspaper.
• Sprinkle with parsley. Serve with melted butter or homemade seafood boil sauce. Enjoy!

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.