Best Crawfish Boil Let The Good Times Roll Recipes

LOUISIANA CRAWFISH BOIL

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

CRAWFISH BOIL

Steps:

• Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
• Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
• Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
• Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

CRAWFISH BOIL - "LET THE GOOD TIMES ROLL"

Steps:

• Best to do this outside if you have a large boiling pot (as seen in the photo) Fill pot half way with water and add Crab Boil mix. Bring to a boil.
• You will need a small nylon laundry bag for the veggies, to keep them seperate as to not over cook them. Place corn, potatoes, onions (peeled), lemon halves, whole garlic (outer layers removed, but not totally peeled) in the laundry bag (one with strings, not zipper kind). Can add your favorite sausage cut about 2 inches. We like Manda's hot sausage.
• Rinse the live crawfish in a saltwater bath, in a large ice chest, let sit for 15 minutes, drain water.
• When the water comes to a rolling boil, pour the crawfish into pot, place laundry bag of veggies as well, cover, bring to another rolling boil and shut off immediately.
• Let crawfish soak approximately 15 minutes, taste to see if spicy enough, if not soak an additional 5 minutes tasting and soaking until they are just the way you like them.
• The boiling pot should have come with a strainer. Lift the strainer from the pot and let them drain and cool.
• On a table covered with newspaper, pour crawfish in middle of table for everyone's enjoyment along with the veggies. Or serve on individual platters.
• This technique can also be used to boil crabs or shrimp. The only thing is I don't soak them as long as the crawfish. ENJOY!!!