Best Instant Pot Live Crawfish Boil For Four Recipes
CRAWFISH BOIL
This Instant Pot Crawfish Boil is so easy to make! The part that takes the longest is just letting it sit in the marinade. If your family likes crawfish, they are going to love this recipe.
Provided by Jill
Categories Main Course
Time 5h20m
Number Of Ingredients 10
Steps:
- Place your crawfish in a ziploc bag with cajun spices and seal.
- Place in your refrigerator for 4-5 hours.
- In your Instant Pot set to saute' add the butter, and minced garlic and stirring often.
- Add all other spices mix to combine.
- Saute for 5 min.
- Remove from pan and set to the side.
- Put the corn, and red potatoes in the pot and cover with water.
- Add in Crawfish Boil Mix.
- Set your Instant Pot to High pressure for 5 minutes.
- Once your Instant Pot is done, perform a Quick Pressure Release and open the lid carefully.
- Check to ensure the potatoes are cooked.
- Throw in your Crawfish and stir.
- Re-seal the Instant Pot and set to high pressure for 3 minutes.
- Once your Instant Pot is done, perform a Quick Pressure Release and open the lid carefully.
- Add in your garlic butter spice mix to the Instant Pot and stir to combine.
- Serve immediately.
Nutrition Facts : Calories 430 kcal, Carbohydrate 34 g, Protein 44 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 334 mg, Sodium 336 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT® LOW COUNTRY BOIL
No more waiting for that large stockpot of water to boil just to drop everything in and wait for it to start boiling again. By utilizing your multi-functional pressure cooker, you not only eliminate that but you also don't have to stand guard over it while it is cooking to make sure it doesn't boil over. Serve with seasoned butter and garnish with chopped parsley and lemon wedges if desired.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Shrimp
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Combine andouille sausage, potatoes, and onion in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle seafood seasoning over the top. Pour in beer. Lay corn pieces on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 20 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in shrimp. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 564.7 calories, Carbohydrate 48.3 g, Cholesterol 176.4 mg, Fat 26 g, Fiber 5.7 g, Protein 30.1 g, SaturatedFat 8.6 g, Sodium 1481.8 mg, Sugar 5.1 g
CRAWFISH BOIL
Crawfish boils are a messy, fun, hands-on, social experience and not as intimidating as one would think. Add as little or as much heat as you like-these little guys get more flavorful the longer they sit. Bring the spicy bold flavors of this Louisiana shellfish to your next backyard gathering. Don't forget the paper towels!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
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.
LOUISIANA CRAWFISH BOIL
What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.
Provided by IMANKAY
Categories Trusted Brands: Recipes and Tips Sparkle
Time 1h45m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g
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