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Wednesday, July 11, 2018

Crawfish Boil

                                              







Servings 6
Prep Time: 15 mins
Cook Time: 3 hours

Spring is here and it is the time to invite friends and enjoy a Crawfish Boil! Boiling crawfish is a Cajun tradition, an event and social gathering not to be rushed, but to be enjoyed with family and friends! Fill your chest with ice, beer, and cold drinks, gather up newspaper to spread on the outdoor tables, set up the lawn chairs, and begin the "process".

Dovetailing tip: Leftover crawfish

Ingredients:

EQUIPMENT:
large boiling pot, with lid
wire basket insert for pot
outdoor propane cooker
propane tank (full ... you don't want to run out half-way through the boil)
large tub or two ice chests
stirring paddle or long-handled ladle
plastic serving trays
lots of paper towels

INGREDIENTS:
28 pounds live crawfish
4 boxes salt
10 (3-ounce) packages Zatarain’s crawfish boil seasonings
2 (4-ounce) containers Zatarains’ liquid crawfish seasonings
8 tablespoons crushed red pepper
6 tablespoons black pepper
8 lemons
12 ears corn
12 large, or 24 small (preferred), potatoes
4 garlic cloves
4 white onion
cocktail sauce for dipping crawfish tails
butter for spreading on boiled potatoes and corn

Directions:

IMPORTANT NOTE: When starting, remember it can take up to 45 minutes to get the first water boiling. Pull up a chair, grab a cold one, and relax!

Step 1 – Measure the water level to make sure the water will cover all the crawfish when you put them in the pot later.
Add ½ bag crawfish into the boiling basket, add water to judge proper water level in the pot (about half-way up) … move crawfish to a tub, or ice chest, for purging.

Step 2 – Season water, bring to boil

Season water in the pot:

1 box salt
5 bags of 3-oz  Zatarain’s crawfish boil seasoning
1 4-oz bottle of Zatarain's’ liquid crawfish seasoning
4 tablespoons red pepper
3 tablespoons black pepper
4 lemons
2 garlic cloves
2 white onions
Bring water to a boil (may take up to 45 minutes)

Step 3 – Purging the crawfish with saltwater (while also doing Step 2)
Pour ½ bag crawfish into tub or ice chest for purging … rinse twice with fresh water, then add water and 1 box salt. Sit for 10 minutes, empty salt water, and rinse crawfish thoroughly.

NOTE: Some people do not purge with salt, but just do a couple thorough rinses with water. Some feel the salt water kills the crawfish ... our experience shows it does not. But it is an option to consider.

Step 4 – Cooking batch #1

TIP: The trick in this step is all about timing: The vegetables need to cook, but not so long that they start to disintegrate. Cut the potatoes, lemons, and corn into halves (if they are large).

When the water starts to boil, add potatoes

Bring back to boil, then boil 10 minutes

Add crawfish and corn, bring back to boil, and boil 5 minutes

Turn off the fire, let crawfish and contents sit for 15 minutes

Lift the basket out of the water and let the water drain back into the pot. Dump the crawfish onto the table, or into an ice-chest to keep warm.

Step 5 – Cooking batch #2
Re-season water…

1 box salt
5 bags of 3-oz  Zatarain’s crawfish boil seasoning
1 4-oz bottle of Zatarain's’ liquid crawfish seasoning
4 tablespoons red pepper
3 tablespoons black pepper
4 lemons
2 garlic cloves
2 white onions
Bring to a boil, and add crawfish

Bring to boil, then boil 5 minutes

Turn off the fire, let crawfish sit for 15 minutes

Move contents to the table or ice-chests to keep warm

Step 6: Enjoy the fruits of your labor... Here's how to shell a boiled crawfish

Now it’s time to eat! Grab a crawfish with your left hand, and gently twist off the tail with your right hand.

Squeeze your thumb and forefinger at the sides of the tail, which breaks the shell. Gently pull apart the shell, and enjoy the meat!

Some add another step: sucking the head! It contains a wealth of taste and spice.

http://www.welovecrawfish.com/how-to-boil-crawfish.htm

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