Old Fashioned Crawfish Boil Food
CRAWFISH BOIL RECIPE FOR 40 TO 45 POUNDS OF CRAWFISH
Provided by Food Network
Categories main-dish
Yield about 40 pounds, 12 servings
Number Of Ingredients 5
Steps:
- Leaving the crawfish in the broth for a longer time results in more spiciness. Sprinkling additional spice mixture on the crawfish after draining also will increase the spiciness.
- Crawfish Crab and Shrimp Boil: There are many manufacturers to choose from. This is a spice blend of salt, cayenne pepper, garlic powder, onion powder, lemon juice, and additional spices. Typically a bag of spice mix costs about $5.00. The brand used for the show was Lousiana Fish Fry Products Crawfish Crab and Shrimp Boil.
- Instructions:
- Place the cooking pot with its basket on the propane burner and fill with 11 gallons of water, about halfway. This should be about the right amount of water to protect against spillage when the potatoes or crawfish are added later. Add the 2 sticks of butter and 2/3 of the bag of Crawfish Crab and Shrimp Boil, and the 5 pounds of red potatoes. Cover and bring to a boil. Cook potatoes for 15 minutes and, while the potatoes are cooking, rinse the crawfish.
- Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers. With the drain of the cooler open, continue to rinse the crawfish for 5 minutes or until the water runs clear.
- After the potatoes have cooked for 15 minutes, add the corn and continue cooking the corn and the potatoes for 15 minutes more. Remove a potato and test for doneness, continuing to cook, if needed. Remove the basket and dump the corn and potatoes into 1 of the coolers. Close the cooler in order to keep the corn and potatoes warm.
- Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes.
- Remove the crawfish and serve with the potatoes and corn. Traditionally, the crawfish is dumped onto a newspaper covered table (we used a door on 2 sawhorses). Additional spice mix can be sprinkled on the crawfish, if desired.
- Variation: Some cooks add 1 to 2 pounds of sweet onions, peeled and cut in wedges, and/or the juice from 1 dozen lemons to the cooking liquid.
- Variation: With proper ventilation, several pounds of shrimp could be cooked with approximately 1/2 to 1 cup of the spice mixture indoors. However, without proper ventilation the spice mixture fumes will overwhelm the typical house.
OLD-FASHIONED CRAWFISH BOIL
Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns have a strong opinion about what should or should not go into the pot. Use this recipe as a guide and modify it to your own tastes - more vegetables or less, spicier or not. And remember, when live crawfish in the shell are not in season, you may simply substitute shrimp.
Categories Potato Shellfish Mardi Gras Lemon Spice Corn Spring Family Reunion Boil
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.
- Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve immediately.
CREOLE CRAWFISH BOIL
Provided by Tyler Florence
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.
- Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins.
CRAWFISH BOIL
From March 2016 Coastal Living magazine. Crawfish season usually begins mid-Nov and carries on through spring. A proper "boil" is almost always served family style, and includes other ingredients such as spicy andouille sausage, corn and potatoes.
Provided by Bren in LR
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine 6 gallons water, beer, and next 11 ingredients in a large stockpot over medium high heat.
- Cover and bring to a simmer; cook 10 minutes.
- Increase heat to high; add crawfish.
- Cover and cook 12 to 15 minutes or until crawfish are done.
- Serve with lemon wedges, if desired.
- HOW TO EAT A CRAWFISH.
- Snap the head away from the body, and, if you'd like, squeeze the juices from the head into your mouth. (The flavor is pure essence of the South!) Discard the head and use your thumb and forefinger to peel the shell back and pop the meat from the tail.
Nutrition Facts : Calories 1189.1, Fat 32.6, SaturatedFat 9.2, Cholesterol 1078.2, Sodium 20561.7, Carbohydrate 57.7, Fiber 8.5, Sugar 9.4, Protein 154.7
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