Zatarains Crawfish Boil Recipes

ZATARAIN'S CRAWFISH BOIL RECIPE

Zatarain's Crawfish Boil Recipe image

Nothing brings people together more than a good ol' Southern crawfish boil! Bring the backyard boil inside with this scaled down crawfish boil recipe that hits all the savory notes. For the perfect zesty flavor to your seafood, season your crawdaddies with the bold blend of spices found in Zatarain's Preseasoned Crab Boil. Make sure to add your favorite vegetables - we recommend artichokes, mushrooms and even broccoli to round out the crawfish dish. Feel free to go over-the-top and add additional protein like tender shrimp and fresh mussels to enhance the flavor. This authentic New Orleans-style crawfish dish is sure to get the party started. For more NOLA-inspired eats, check out our crab cakes and easy jambalaya recipes.

Provided by Zatarain's

Yield 7

Number Of Ingredients 7

Ingredients

12 pounds live crawfish
8 quarts water
1 package (16 oz) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - Complete
1 large onion peeled
1 head garlic halved crosswise
1 1/2 pounds small red potatoes
6 ears corn shucked and halved crosswise

Steps:

Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris
Mix 8 quarts water, Crab Boil, onion and garlic in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes
Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain and serve

CRAWFISH BOIL

Crawfish Boil image

Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like-these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don't forget the paper towels!

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

10 pounds live crawfish (18/22 pp size)
2 cups kosher salt
1 1/2 pounds crab and crawfish boil seasoning, such as Zatarain's
1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced into 2-inch pieces
4 ears corn, broken into 3-inch pieces
2 large onions, peeled and quartered
3 lemons, juiced, rinds reserved
2 heads garlic, cut in half crosswise
1 stick (8 tablespoons) unsalted butter
1 bunch fresh thyme
4 fresh bay leaves
3 pounds small red potatoes
6 to 8 pounds ice cubes
Seafood boil seasoning, such as Old Bay, for serving

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.

ZATARAIN'S COPYCAT CRAB BOIL MIX

Zatarain's Copycat Crab Boil Mix image

Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.

Provided by omeomy 2

Categories Cajun

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 tablespoons mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper flakes
8 bay leaves

Steps:

Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely.
When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.

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