Boiled Crawfish PDF Print E-mail
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Wednesday, 22 June 2011 23:36

25 pounds live Louisiana crawfish Water to cover and purge 2 cups salt ¼ cup baking soda 6 gallons water 4 pounds medium red potatoes, unpeeled and cleaned 10 small white onions, cleaned and unpeeled 10 small whole carrots,...

 

  • 25 pounds live Louisiana crawfish
  • Water to cover and purge
  • 2 cups salt
  • ¼ cup baking soda
  • 6 gallons water
  • 4 pounds medium red potatoes, unpeeled and cleaned
  • 10 small white onions, cleaned and unpeeled
  • 10 small whole carrots, trimmed
  • 2 pounds Andouille or any spicy sausage, cut into 3” links
  • 4 whole cayenne peppers, cut in half or 1 TBS ground cayenne pepper
  • 4 large lemons, sliced
  • 6 large whole bay leaves
  • 1 bunch fresh parsley
  • 6 stalks celery, cut into thirds
  • 20 cloves garlic, unpeeled
  • 10 whole allspice
  • 30 whole black peppercorns
  • 1 ½ cups salt
  • 1 cup dark brown sugar
  • ¼ cup Tabasco sauce
  • 1 cup cider vinegar
  • 12 ears fresh corn on the cob, tips cut and cleansed
  1. In a large tub, add crawfish and cover with tap water; add salt and soda and allow crawfish to sit in water for 30 minutes to purge them of their impurities
  2. Into a large (20-gallon) boiling pot, place all ingredients except crawfish and corn into a wire insert or strainer basket on an outside burner
  3. Allow water to come to a hard boil, then reduce heat to low rolling boil and boil for 20 minutes
  4. Add purged crawfish to boiling water, increase heat and return to a hard boil; reduce heat to low rolling boil and boil crawfish for 7 minutes, then add corn and continue to boil for 15 additional minutes; turn heat down and carefully remove wire basket and allow to drain
  5. Serve hot on outdoor tables covered with newspaper

Serves 6-8

Everything in the boiling pot is edible!

 

Last Updated on Wednesday, 06 July 2011 03:50