Steamed Crawdads Recipes
CRAWFISH BOIL
Provided by Alton Brown
Categories main-dish
Time 1h53m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
- Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.
- Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.
- Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
- Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.
INSTANT POT® LIVE CRAWFISH BOIL FOR FOUR
Every spring I do a crawfish boil and every year I think there has got to be an easier way. It takes 30 minutes to get the stockpot full of water to come to a boil and then the crawfish require 30 minutes of soaking, which results in overcooked potatoes and corn. This year I was determined to simplify the process and set out looking for an Instant Pot® method online. There were plenty of recipes that called for frozen crawfish but I couldn't find one single one that used live crawfish. Challenge accepted!
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water, dry crab boil, and seafood seasoning in a multi-functional pressure cooker (such as Instant Pot®). Add live crawfish. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Carefully pour crawfish and the liquid into a large bowl and let sit for 30 minutes to soak while you prepare the rest of the meal.
- Add potatoes, corn, andouille sausage, and 1 tablespoon seafood seasoning to the pot. Pour in water and stir until evenly combined. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Divide the mixture between 4 plates and serve with crawfish.
Nutrition Facts : Calories 570.5 calories, Carbohydrate 34.4 g, Cholesterol 291.6 mg, Fat 27.7 g, Fiber 4.9 g, Protein 45.8 g, SaturatedFat 8.8 g, Sodium 5130.6 mg, Sugar 3.4 g
STEAMED CRAWDADS
These freshwater crustaceans look like mini lobsters and their meat is sweet.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 1
Steps:
- On a steamer rack in a saucepan, steam crawdads, covered, until tender, 2 to 5 minutes; they will turn red. Remove from steamer and rinse under cold water to stop the cooking; serve immediately.
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