Famous Louisiana Boiled Crawfish Recipes

THE BEST CRAWFISH BOIL RECIPE

Steps:

• Pour crawfish into a large cooler with a drainage hole
• Place water hose into cooler and run water into the cooler with the drainage hole opened.
• Remove any dead crawfish (if the tails are straight, they're gone!)
• Continue until the water in the cooler is clear
• Turn on the fire and place the boiling pot on top
• Fill the pot with water until it is 2-3 inches over halfway full.
• And in the Zatarain's seasoning (both powder and liquid), the Louisiana seasoning, chicken bouillon, salt, and vinegar.
• Stir well.
• Place the holed, steamer insert into the pot
• Add in the veggies
• Squeeze the juice from the oranges and lemons before toss them into the pot.
• Add the butter and stir well.
• Cover the pot with the lid to encourage the boil
• Once boiling, add on the potatoes
• Stir, cover with the lid, and allow to boil for 10 minutes.
• Carefully remove the steamer insert
• Pour crawfish into the insert on top of the potatoes.
• Carefully place insert back into the pot.
• Cover with a lid and boil the crawfish for 5-7 minutes
• Turn the fire off.
• Add in frozen corn and/or sausage to help cool the boil.
• Stir until the temp inside the pot has lowered to 150°F *see video and info above for instructions*
• Cover and allow the crawfish to soak for at least 30 minutes; or until the corn and sausage is done, and the majority of the crawfish has sunk to the bottom of the pot**
• Remove the steamer insert and allow it to drain.
• Enjoy!

LOUISIANA CRAWFISH BOIL

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.