Boiled Crawfish Food

BOILED CRAWFISH

Steps:

• Open the sack of crawfish and pour them into a large tub. Add enough water to cover the crawfish and allow them to move around a bit. With a gloved hand, pick through the crawfish and remove dead crawfish, baits, sticks, grass and any other foreign objects. Wearing gloves, transfer the crawfish into transfer the crawfish into slotted basket by hand. Dump the water from the galvanized tub, refill with crawfish and add fresh water to cover. Repeat the earlier check for debris. Keep crawfish in a shaded area while preparing for the boil. Place the basket in pot and fill half way with water. Add all of the seasonings and spices except for half bottle of the hot sauce. Place the lid on the pot and set propane burner on high. Bring water boil. When the pot begins to steam, set a timer for 12 minutes. After 12 minutes, remove lid. Add the crawfish, vegetables and sausage. Replace lid. When the pot begins to steam again, cook another 5 to 7 minutes. Shut off the propane flame and remove the lid. Add the rest of hot sauce and stir with a cooking paddle to release heat from the pot. Add ice, too, to help the crawfish absorb the seasoning and to stop the crawfish from continuing to cook. While the crawfish are soaking, sample a few to see if more seasoning is needed. Soak for 10 minutes, pull the basket out of the water, let drain and toss onto newspaper.

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.

BOILED CRAWFISH BY CAJUNCRAWFISH.COM

Steps:

• If you have not already done so, drink a cold beer.
• After your beer, you would normally purge the crawfish.
• This is not necessary since our crawfish come pre-purged.
• Just rinse out the crawfish with fresh water and boil.
• If you want, use the time you saved by not purging the crawfish to have another beer.
• Drink another beer.
• Give one to a friend.
• Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire.
• Place the lid on the pot and bring water to a boil.
• Add about 1 lb of Fruge's Original Seafood Boil to water.
• Let the boiling water mix it well for a minute or so.
• Time to drink another beer.
• Send sober friend to store for more beer.
• Drop in all 8 onions (halved), the potatoes and fresh garlic.
• Let this cook, keeping an eye on the potatoes (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint: Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes) When the potatoes are almost done, add the corn and mushrooms.
• After they have cooked, lower the fire on the burner and remove the basket.
• Place the vegetables in a small clean ice chest- don't close the lid- just place foil on top.
• Time to drink another beer.
• Turn the heat up on the burner.
• Add more spice to the water.
• (About 1. 5 lbs., save one half lb. of spice for later.) Take the lemons (halved) and squeeze the juice in the water.
• Then add the lemons to the water.
• When the water comes to a boil place the crawfish into the basket and put the basket in the pot.
• (Be careful- it's very hot!) Put the lid on the pot and enjoy another beer.
• When the water comes back to a boil- keep a very close eye on this part- let it boil for 4 minutes and turn off the fire.
• Let it soak for another 3 minutes and then remove.
• Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so.
• Then let the crawfish soak.
• They will sink to the bottom and fill with spicy water (JUICES).
• Get an old table and place old newspapers on top.
• Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice.
• Dump the onions, potatoes, corn and garlic on top of the crawfish.
• Now it's time to really drink beer and eat.
• The vegetables are for those guests who cannot figure out how to peel the crawfish.
• At least they won't starve.
• Tips: To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest.
• Most plastic chests will melt or warp.
• Use leftover spice to experiment.
• You can always add more to the ice chest.
• Sprinkle it on, stir it up and let it steam in chest for 10 minutes.
• Then test again.

BOILED CRAWFISH

Steps:

• In a large pot, boil the crawfish in clean water at 215 degrees F for 5 minutes. Toss the crawfish with Cajun Claw's special seasoning or any Creole seasoning before serving.

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.

CRAWFISH BOIL

Steps:

• Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
• Add bay leaves and the next 12 ingredients; return to a rolling boil.
• Lower the heat to medium and cook, uncovered, for 30 minutes.
• Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
• Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
• Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
• Cold beer or iced tea is a must.

BOILED CRAWFISH

Steps:

• Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.
• Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat.