Spicy Crawfish Boil Recipes

SPICY CRAWFISH BOIL RECIPE - 60LB. CRAWFISH BOIL

Steps:

• This boil is made first and reused for every 20 lbs of crawfish boiled...
• Part 1 - 20 lbs crawfish, strain from the simmering pot and serve
• Part 2 - 20 lbs. crawfish, strain from the simmering pot and serve
• Part 3 - 20 lbs. crawfish, strain from the simmering pot and serve
• For the Boil:
• Fill pot with water. Add 3 bags of powdered crawfish boil and 3 bottles of crab boil concentrate, 1 large bottle Lousianna Hot Sauce, add 1/4 c. cayenne. Add fresh citrus juices.*** Every batch will get a little bit spicier, so let guests know.
• For every 20 lb. round of crawfish- Add 2 bags of red potatoes to the pot because they need the longest cooking time. Add 2 garlic heads whole, and 2 onions. Next, add the crawfish. Stir, and bring to a boil.
• Let boil 5 minutes. Turn off the heat. Add 1 package of mushrooms and 1/3 of the corn. Simmer for 20 minutes. Drain, Dump on table. Repeat with each batch, totaling 3 batches.
• NOTE: Assorted sausage can be used as well and added in with the veggies, or grilled on the grill if you have that going as well. We used andouille, hatch chile pepper sausage, and mild sausage for the kids. Cut into 3-inch chunks and boil along with the crawfish if desired.

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.

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!

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

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!

CRAWFISH BOIL

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.