Best Boiled Crawfish Recipes

JOE'S SPICY 40LB BAG BOILED CRAWFISH WITH FIXIN'S

Steps:

• PURGE CRAWFISH.
• First thing is to purge crawfish in a separate tub. to do this you simply dump the crawfish in a wash tub or something of size,fill with water over top of crawfish,and then sprinkle a box of salt all over them. Let crawfish set in the salt water for amount of time it takes to get water boiling in stock pot. Then drain & rinse them real good before adding to the pot. (Note: follow below directions before adding crawfish to pot.).
• DIRECTIONS.
• Fill 100 quart stock pot a lil over half full of water. Add crab boil, cayenne pepper, bay leaves, butter, lemons and salt. Bring to a boil for 10 minutes.
• Add potatoes, corn, onion, mushrooms, and cut garlic pods. Boil another 10 minutes Add crawfish, bring back to a boil for about 5 minutes.
• Cut fire, put in 1 bag of ice and immediately cover pot with lid. Let soak 20 to 30 minutes.
• Drain, throw crawfish in drink box. Sprinkle Tony Chachere's, shake box to mix. Sprinkle and mix until you see spice's on the crawfish good. Enjoy!

BOILED CRAWFISH

Steps:

• Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.
• Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat.

FAMOUS LOUISIANA BOILED CRAWFISH

Steps:

• In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.
• In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.

BOILED CRAWFISH BY CAJUNCRAWFISH.COM

Steps:

• If you have not already done so, drink a cold beer.
• After your beer, you would normally purge the crawfish.
• This is not necessary since our crawfish come pre-purged.
• Just rinse out the crawfish with fresh water and boil.
• If you want, use the time you saved by not purging the crawfish to have another beer.
• Drink another beer.
• Give one to a friend.
• Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire.
• Place the lid on the pot and bring water to a boil.
• Add about 1 lb of Fruge's Original Seafood Boil to water.
• Let the boiling water mix it well for a minute or so.
• Time to drink another beer.
• Send sober friend to store for more beer.
• Drop in all 8 onions (halved), the potatoes and fresh garlic.
• Let this cook, keeping an eye on the potatoes (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint: Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes) When the potatoes are almost done, add the corn and mushrooms.
• After they have cooked, lower the fire on the burner and remove the basket.
• Place the vegetables in a small clean ice chest- don't close the lid- just place foil on top.
• Time to drink another beer.
• Turn the heat up on the burner.
• Add more spice to the water.
• (About 1. 5 lbs., save one half lb. of spice for later.) Take the lemons (halved) and squeeze the juice in the water.
• Then add the lemons to the water.
• When the water comes to a boil place the crawfish into the basket and put the basket in the pot.
• (Be careful- it's very hot!) Put the lid on the pot and enjoy another beer.
• When the water comes back to a boil- keep a very close eye on this part- let it boil for 4 minutes and turn off the fire.
• Let it soak for another 3 minutes and then remove.
• Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so.
• Then let the crawfish soak.
• They will sink to the bottom and fill with spicy water (JUICES).
• Get an old table and place old newspapers on top.
• Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice.
• Dump the onions, potatoes, corn and garlic on top of the crawfish.
• Now it's time to really drink beer and eat.
• The vegetables are for those guests who cannot figure out how to peel the crawfish.
• At least they won't starve.
• Tips: To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest.
• Most plastic chests will melt or warp.
• Use leftover spice to experiment.
• You can always add more to the ice chest.
• Sprinkle it on, stir it up and let it steam in chest for 10 minutes.
• Then test again.

BOILED CRAWFISH FOR A CROWD -- JUSTIN WILSON

Steps:

• Bring seasonings to boil for 10 minutes.
• Add potatoes, corn, and smoked sausage.
• Boil for another 10 minutes.
• Add crawfish.
• Bring back to boil.
• Cut fire off immediately.
• Let soak for 20 to 30 minutes.
• Drain.
• Peel and eat.
• While water is coming to a boil, cull and clean crawfish.
• Rinse well with garden hose and remove any dead ones.
• Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.

BIG AL'S BOILED CRAWFISH

Steps:

• Put the crawfish boil seasoning in 10 gallons of water in 60-gallon pot and bring to a rolling boil. Once boiling, add the crawfish. Bring back to a full boil and boil for 2 minutes more. Turn off the heat and let the crawfish soak for at least 30 minutes. Take the crawfish out and start eating. Don't forget to suck the heads!

BOILED CRAWFISH

Steps:

• In a large pot, boil the crawfish in clean water at 215 degrees F for 5 minutes. Toss the crawfish with Cajun Claw's special seasoning or any Creole seasoning before serving.