Al’s Boiled Crawfish
In case you didn’t know (because we never mention it), we’re from Louisiana, and in Louisiana, crawfish boils are about as common as birthday parties. So, take it from a pro and get boiling!
Ingredients
1 sack of live crawfish (35-40 lbs)
1 container of dried crab boil
1 12oz bottle Crystal Hot Sauce
1 bottle coriander seed
6-8 lemons, halved
1 bag of onions (about 3 pounds)
7-10 heads of garlic
1-3 lbs sausage
1 bunch of celery, trimmed and washed
1-3 packages of mushrooms
8 ears of corn, husked and cut in half
1 bag of small red potatoes(about 4 pounds)
Directions
1
Fill crawfish pot with water and season with crab boil.
2
Taste the water as you season. Once the water starts to taste like the ocean, stop adding crab boil.
3
Add bottle of hot sauce, coriander seed, sausage and all your veggies, and bring to a boil.
4
Once you are at a roaring boil, add your sack of crawfish.
5
Bring back to a roaring boil for 3-5 mins
6
Allow the crawfish to soak for a minimum of 30 to 45 min. (Start tasting crawfish at 30 min to see if they are to your satisfaction - The longer you soak, the more flavor is absorbed into the meat.)
7
When ready, dump crawfish on a long table lined with newspapers and beer for everyone.