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
1sack of live crawfish (35-40 lbs)
1container of dried crab boil
112oz bottle Crystal Hot Sauce
1bottle coriander seed
6-8 lemons, halved
1bag of onions (about 3 pounds)
7-10 heads of garlic
1-3 lbs sausage
1bunch of celery, trimmed and washed
1-3 packages of mushrooms
8ears of corn, husked and cut in half
1bag 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.
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