OLD FASHIONED CRAWFISH BOIL



Old-Fashioned Crawfish Boil image

Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns have a strong opinion about what should or should not go into the pot. Use this recipe as a guide and modify it to your own tastes - more vegetables or less, spicier or not. And remember, when live crawfish in the shell are not in season, you may simply substitute shrimp.

Categories     Potato     Shellfish     Mardi Gras     Lemon     Spice     Corn     Spring     Family Reunion     Boil

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 gallon water
2 3-ounce packages crab boil
1/4 cup salt
1/4 cup hot sauce
2 tablespoons cayenne pepper
1 1/2 pounds small red potatoes
6 small onions, peeled
4 - 6 ears corn, halved
1 bell pepper, coarsely chopped
2 stalks celery, coarsely chopped
1 head garlic, halved
3 large lemons, halved
5 pounds live crawfish, rinsed and purged in salt water

Steps:

  • In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.
  • Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve immediately.

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