Award Winning Crawfish Boil Recipes

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

Provided by Food Network

Time 1h30m

Yield 15 to 20 servings

Number Of Ingredients 12

Ingredients

One 35- to 40-pound sack live crawfish
3 pounds small (size "B") red potatoes
3 pounds smoked sausage, cut into 3-inch pieces
8 to 10 oranges, sliced
6 artichokes, halved
6 heads garlic, halved
2 stalks celery, cut into 2-inch pieces
One 4 1/2-pound bag powdered crawfish boil mix, such as Louisiana Fish Fry
8 ounces liquid crawfish boil, such as Louisiana Fish Fry
Twenty-four 3-inch ears frozen corn
One 16-ounce container white mushrooms
One 1-pound bag frozen Brussels sprouts

Steps:

Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.

OLD-FASHIONED CRAWFISH BOIL

Old-Fashioned Crawfish Boil image

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

Ingredients

1 gallon water
2 3-ounce packages crab boil
1/4 cup salt
1/4 cup hot sauce
2 tablespoons cayenne pepper
1 1/2 pounds small red potatoes
6 small onions, peeled
4 - 6 ears corn, halved
1 bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 head garlic, halved
3 large lemons, halved
5 pounds live crawfish, rinsed and purged in salt water

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.

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