FAMOUS LOUISIANA BOILED CRAWFISH
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 12 to 15 servings or 45 appetizer servings
Number Of Ingredients 10
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.
LOUISIANA CRAWFISH BOIL
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
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
LOUISIANA CRAWFISH BOIL
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 12
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.
THE BEST CRAWFISH BOIL RECIPE
A good, ole Louisiana Crawfish Boil how-to including the recipe for the most flavorful boil you'll ever enjoy!
Provided by B. Coop
Number Of Ingredients 17
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 large stockpot with the seafood boil, the water, and the salt. Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
- Add the potatoes, onions, lemons, and garlic. Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes. Add the corn, sausage, and crawfish. Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes. Serve immediately.
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