Cajun Crawfish Boil
When cooking for a large crowd it's hard to beat the fun and excitement of a crawfish boil. ilovemeat.com shows you how to prepare this cajun classic.
Equipment
- Jet Burner
- 100 qt pot with a boiling basket
Ingredients
- 40 pounds Live Crawfish
- 5 pounds Smoked Sausage such as Andouille
- 5 pounds Red Potatoes quartered
- 20-30 Frozen corn niblets
- 16 oz White Mushrooms
- 8-9 whole garlic heads
- 8-9 Lemons cut in half
- 8-9 Large Yellow Onions quartered
- 2 pounds Crawfish Boil Seasoning
- 8 oz Zatarain's liquid crawfish boil
- 2 small bags of ice roughly 7 pounds each
Instructions
- Step 1: Crack open a cold beer.
- Be sure and keep some ice on your live crawfish preferably in a cooler while you are prepping for the cook.
- Don't forget to insert your boiling basket before dumping in any of your ingredients.
- Fill your pot with water and add dry and liquid seasoning
- Add potatoes, garlic, lemons, and onions
- Turn on the burner and bring the water to a boil
- Sprinkle a light coating of salt on the crawfish that are in the cooler and rinse with fresh water to purge them.
- Repeat this process by emptying the water after each fill until the water is no longer brownish. Be careful not to drown your crawfish.
- Once the water in the pot is at a rolling boil dump your crawfish in the pot and cook for 7 minutes.
- After 7 minutes turn off the burner and add in the sausage, mushrooms, frozen corn, and around 7 pounds of ice.
- Steep your crawfish for 20-30 minutes.
- Lay down some newspaper on a table.
- Remove the crawfish with the boiling basket and dump the crawfish out on the newspaper-covered table.
- Grab another cold beer and dig in.