Crawfish Boil

Saturday, June 19, 2010 @ 08:06 AM

And so we have another use for our stainless steel turkey fryer. You don’t have to pack it away in the garage just because it’s not Thanksgiving. You can steam & boil in that pot. As we’ve seen previously, you can even cook maple syrup down in it in the early spring. Check out our blog, Another use for your Bayou Classic Turkey Fryer: Maple Syrup. We’ve already made a Low country boil, South Carolina style, and we’ve made a New England Clam Bake. This time we’re going way down south to Louisiana. We’re going to have a good old fashioned crawfish boil.

1 sack live crawfish, 35-40 lbs

1 ounce dry crawfish, shrimp & crab boil ( Zatarain’s has a great one for this, they also make some extra spicy versions.)

5 lbs halved new potatoes, red, white or a combo of both

5 large onions

2 cups butter or margarine

18 ears of corn on the cob

10 lemons, halved

3 ounces liquid shrimp & crab boil( again Zatarain’s makes a few different varieties)

1 small bottle Louisiana hot sauce

Now you want to clean and thoroughly wash the crawfish before boiling them.  Fill a plastic kiddie pool, large tub, or a large ice chest and pour the sack of live crawfish in. Gently stir with a large paddle to mix the  the water. Stir for 3 minutes, then rinse and repeat the process. Repeat 4 or 5 times until the water runs clean.  Remove & dispose of any dead crawfish…they’re usually the floaters! After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking.

Fill your turkey fryer half full of water. Bring it to a slow boil.Add the dry crawfish boil and continue to boil another 15 mins. Add potatoes, onions & margarine then reduce heat to a simmer. When the potatoes are almost tender, add the ears of corn. Cook 5 more mins. Turn heat off & let stand for 15 mins. Remove the vegetables and put in a foil roasting pan covered with foil.

Bring water back to a rolling boil. Squeeze the lemon juice into the water & then throw the rinds right in. Add the liquid boil and the Louisiana hot sauce. Boil for 15 mins. Add the crawfish and boil for another 5 mins. Remove from heat & let stand until the crawfish have sunk to the bottom. Drain & serve with your corn & potatoes.

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