Louisiana Boiled Crawfish
Ingredients
Instructions
This recipe will feed about 5 to 7 adults. You may be able to throw in a couple of kids as well (not into the pot) without having to boil more. Depending on your affinity for pepper, you may want to forego the cayenne.
Crawfish are best boiled outside in a large pot with a basket (10 gallons or so) over a propane burner that will generate adequate heat. A boat paddle or boiling paddle is a must. You may also find it very helpful to have a few beers at your side in an ice chest as this is not a culinary venture for wine.
Fill the pot 1/2 of the way full of water and place on the burner with the basket inside. Light burner and begin adding vegetables.
Cut onions and lemons in half and add to pot. Place mushrooms into a 'boil bag' (knit type bag) and set to side. Place the bag of Zatarain's boil into the pot along with the potatos and corn. Add the salt and cayenne pepper. To add to your experience you may also place canned green beans with the label removed and holes poked in the top and bottom of the can into the basket. Cover with a top. If you don't have a top, a piece of plywood will work. Are you smiling yet? Drink a beer.
Bring water to a boil. Add bag of mushrooms. Let vegetables boil for about 5 minutes. Remove basket and add crawfish (about 3/4 of the way to the top). Place basket of vegetables and crawfish into pot and bring back to a boil. Cover pot and stir with a paddle every two to three minutes. Let crawfish boil for 7-10 minutes.
Turn off heat and stir, replacing the top. Now this part is VERY important. Let the crawfish and vegetables sit in the hot water for about 10 - 15 more minutes. This is where they really absorb the seasonings. If you remove them too soon, they will be very bland. Grab another beer and set up a long table covered with newspaper. This will be the eating zone. It's best done outside.
Remove basket from pot and drain. Spread crawfish and vegetables down the table. Enjoy!
Crawfish are best boiled outside in a large pot with a basket (10 gallons or so) over a propane burner that will generate adequate heat. A boat paddle or boiling paddle is a must. You may also find it very helpful to have a few beers at your side in an ice chest as this is not a culinary venture for wine.
Fill the pot 1/2 of the way full of water and place on the burner with the basket inside. Light burner and begin adding vegetables.
Cut onions and lemons in half and add to pot. Place mushrooms into a 'boil bag' (knit type bag) and set to side. Place the bag of Zatarain's boil into the pot along with the potatos and corn. Add the salt and cayenne pepper. To add to your experience you may also place canned green beans with the label removed and holes poked in the top and bottom of the can into the basket. Cover with a top. If you don't have a top, a piece of plywood will work. Are you smiling yet? Drink a beer.
Bring water to a boil. Add bag of mushrooms. Let vegetables boil for about 5 minutes. Remove basket and add crawfish (about 3/4 of the way to the top). Place basket of vegetables and crawfish into pot and bring back to a boil. Cover pot and stir with a paddle every two to three minutes. Let crawfish boil for 7-10 minutes.
Turn off heat and stir, replacing the top. Now this part is VERY important. Let the crawfish and vegetables sit in the hot water for about 10 - 15 more minutes. This is where they really absorb the seasonings. If you remove them too soon, they will be very bland. Grab another beer and set up a long table covered with newspaper. This will be the eating zone. It's best done outside.
Remove basket from pot and drain. Spread crawfish and vegetables down the table. Enjoy!
Recipe Info
Views
386
Rating
Date
February 12, 2005
Categories
Seafood