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| From Crawfish Boil |
Any spring social event in Louisiana is most definitely going to be centered around a Crawfish Boil. This is a time to relax with family and friends, enjoy the outdoors, and enjoy the bounty of the season, live Louisiana Crawfish.
The magic behind your boil, in my humble opinion, remains in the hands of two details. Fresh, Lively Crawfish, and your cooking liquid.
Crawfish Boil Recipe
15 lbs Live Louisiana Crawfish
4 Large Spanish Onions, quartered
6 Lemons, halved
4 Heads garlic, halved widthwise
8 Fresh Bay Leaves
3 Bags Crab Boil
1 bunch fresh Thyme
1 Cup Creole Seasoning
1/2 Cup Cayenne, or to taste
1 1/2 lbs Kosher Salt
About 5 Gallons of water, or enough to fill a 30 Quart turkey fryer pot 3/4 full
3 lbs Small Redskin Potatoes
6 Ears of Fresh Corn, shucked, trimmed and cut in half
Bring the water to a boil in a 30 quart Turkey fryer pot with the onions, lemons, garlic, bay leaves, crab boil, cayenne and salt. When the mixture reaches a boil, reduce to a simmer, partially cover and cook for 45 minutes to 1 hour.
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Your crawfish should be picked through for dead ones and placed and washed by first hosing them down, then leaving them in the basket and placing it into a large pot, filling it with water, draining, filling with water, draining, until the remaining water is eventually clean, about 3-4 times. I’m not in the purging with salt camp, I don’t think it does anything more than what I described above.
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While you’re waiting, and this is a very important part of this recipe, drink a few of your favorite ice cold beers and go visit with your company, this is a social event, relax enjoy! Have the washed Redskins waiting in the basket insert nearby and visit. Take advantage of the downtime!
Before adding anything to the pot, taste your cooking liquid! It should taste overly salty and overly spicy. Drink more cold beer, then add your basket insert to the pot with the potatoes. Let cook for 15-20 minutes. After said time has passed add the corn, and cook for about 10 minutes.
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Bring the liquid to a boil and add the live Crawfish.
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Bring the pot back to a boil as quickly as possible, give a good healthy stir and boil for about 5-10 minutes depending on their size.
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Turn off the heat, put a lid on the pot and allow the crawfish to steep in the liquid for 20-30 minutes. The longer they steep, the spicier and more flavorful they will become. When in doubt as to how long to let them steep, pull one out and have a taste! When you’re sure that they are ready, lift the basket and let them drain. When they are well drained dump the contents of the basket onto a picnic table or any outdoor table heavily lined with newspaper.
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| From Crawfish Boil |
Everyone please note, I don’t have any feeling left in my hands from working in the kitchens all these years. The girls were laughing as I was holding the basket with steam blowing off of it, this isn’t a dummy shot, just a big dummy holding a hot pot with bare hands.
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| From Crawfish Boil |
Let your guests belly up to the table and eat until their hearts are content!
Here are some pics from our small but wonderful boil!
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| From Crawfish Boil |
The full spread, the potatoes and corn take on all of those wonderful flavors. The potatoes especially, the skins dry out and develop that salt crust and the insides take on the spice.
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| From Crawfish Boil |
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| From Crawfish Boil |
Here is my baby girl Anna with her portion.
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| From Crawfish Boil |
Yeah, that was a gag shot, we can’t even get this little one to eat chicken fingers, don’t worry though, I will keep cracking away on her culinary darings.
Thanks again to Charlie and the fine folks from Cajun Grocer for the generous portion of their premium Live Louisiana Crawfish!
This is my brother Brad. We don’t get together as often as we should these days but this boil was the perfect opportunity to do so and we had a wonderful time. Brad actually helps me with all of the technical details on this site and even hosts it for me on his server! He is also responsible for the new layout, which I absolutely love and has inspired me to start posting more often. Thanks for everything Brad!
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| From Crawfish Boil |
Be sure to check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on this site!
Related Posts:
Crawfish Etouffee Recipe
Live Louisiana Crawfish
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