Sunday, October 31, 2010

Boiled Crawfish

Crawfish boils are usually held outdoors as it will be messy and lining the table with newspaper, makes cleaning up so much easier. It is usually cooked in a large scale (a whole truck-load of crawfish), but with this scaled-down recipe, you can make it in the kitchen. Some of the fun of boiling crawfish is personalizing your boil by adding favorites accompaniments such as artichokes, mushrooms, sausage, even broccoli besides the regular potatoes and corns.


12 pounds live crawfish
8 quarts water
1 package (1 pound) Zatarain's® Crawfish, Shrimp & Crab Boil
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6 ears corn, shucked and halved crosswise
2 - 3 oranges/lemons - cut into wedges

Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.

Mix 8 quarts water, Crab Boil, onion ,garlic and oranges/lemons in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes.
Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes.

Turn off heat and let stand 20 minutes.
Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool.
Drain and serve.


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