Louisiana Crawfish Boil
- 50-100 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
- Rolls and rolls of paper towels
- Heavy duty plastic trash bags or a trash container
- Cardboard beer flats or large round plastic crawfish trays. In the Deep South we can find them at any Dollar store.
- Condiments: Ketchup, Horseradish, hot sauce, etc. See Remolade sauce recipe below.
- The amounts of potatoes, onions and corn above are suggested per 15-20 pound pot. You can continue to add water and seasoning as you work your way through your crawfish. And keep in mind that each succeeding pot is much quicker to get to the boil so your guests won’t starve to death in between servings. Just be sure to have plenty of beer and boudin on hand.
- 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.
- Your crawfish should be picked through for dead ones and purged 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. You want to get the swamp mud off of them,
- 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!
- You will also need to cover a table with newspapers, flattened cardboard boxes, or plastic trays for serving the crawfish. And be sure to have some heavy duty plastic trash bags or a trash container handy for the discarded shells.
- 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 washed redskin potatoes. Let cook for 15-20 minutes. After said time has passed add the corn, and cook for about 10 minutes.
- Bring the liquid to a hard boil and add the live Crawfish.
- Bring the pot back to a boil as quickly as possible after adding the crawfish and give it a good healthy stir. Boil the crawfish for about 5-10 minutes depending on their size.
- 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! They should peel easily and cleanly and of course you will know by the way they taste and feel if they are done or not.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.
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley leves
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
- Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or refrigerate. Will keep for several days in an airtight container in the refrigerator.
- This is wonderful served with boiled seafood, crab cakes or french fries.