Todd's Boiled Crawfish
Ingredients
30-40 lbs Crawfish
3 boxes of Iodized Salt
1 Bag Corn on the cob
2 lb Bag of Lemons
5 lb Bag of Red Potatoes
1 lb White Mushrooms
1 Bunch of Celery
3 Heads of Garlic
3 lbs Sausage
1 lb White or Red Onions
16 oz Bottle of Zatarain’s Liquid Crab and Shrimp Boil
7 oz Jar Cayenne Pepper (Powder)
4 oz of Olive Oil
Preparation
Dump crawfish into a large ice chest. Fill with water, close cover and
remove the drain plug. Once all water has drained repeat as necessary
until water drains clear. Rinse crawfish sack clean of debris (if any)
and set aside as you will use it to boil the vegetables.
Using a 120-quart boiling pot with basket and cover, remove basket and
fill pot 1/3 with water. Add ½ of the bottle of liquid crab boil, 1-1/2
boxes of salt, 1/3 jar of cayenne pepper. Stir until mixed and cover pot
and bring water to a boil.
Slice celery into 4 to 5 inch pieces. Slice onions, potatoes and lemons
in half. Slice sausage into 2 to 3 inch pieces. Place all vegetables and
sausage into crawfish sack and tie end of sack securely.
Once water begins to boil, put vegetable sack into pot carefully. Bring
water to a boil again and boil vegetables until potatoes are soft.
Remove sack from pot and drain.
Add ½ box salt, ¼ bottle of liquid crab boil and ¼ bottle of cayenne
pepper and 4 ounces of olive oil into pot. Stir until mixed cover pot
and bring water to a boil.
Once the crawfish are clean and purged, pour crawfish into boiling
basket. Place basket into pot and stir until all crawfish are immersed
in water. Cover pot and bring water to a boil again. Boil crawfish
approximately 5 minutes. Turn off burner, remove cover, add 1 box of
salt and stir crawfish. Using a garden hose, spray the outside of the
pot all around to cool water down. Don’t be tempted to add water to
inside of pot to speed the process as this will reduce the liquid
seasoning concentration. As the water, cools the crawfish will slowly
sink to the bottom of the pot. Once the crawfish are no longer floating,
carefully remove basket. Drain the crawfish thoroughly and serve.
Enjoy