Cajun Crawfish Boil

In 1983, Louisiana designated crayfish, or crawfish as they are commonly called, as its official state crustacean and produce millions of pounds a year. Crawfish are eaten worldwide, but in south Louisiana boiled seafood is a delicacy. When spring rolls around, the smell of fresh boiled crawfish rolls through the air. Crawfish are also used in an array of prepared dishes such as soups, stews, etouffees, bisques and gumbos to name a few. Below is our favorite recipe for boiled crawfish, but can also be used for many other seafoods and meats.

Authentic Deep South Crawfish boil

Ingredients:

35-45lbs crawfish

1-2lbs favorite smoked sausage (smokies are good too)

8-10 corn on the cob

1-2lbs of potatoes

3-5 yellow onions

4-6 garlic cloves

Cayenne pepper to taste

1 bag of favorite seafood seasoning (so many to choose from)

Hot sauce of choice (optional)

Liquid seafood boil (optional)

INSTRUCTIONS:

1. Fill a large stock pot (60 qt. or larger) a quarter to a third of the way full. Too much water will dilute your seasonings thus extending your soak time. Too little water any you won’t have enough to cover the contents of your pot. This may take some practice to get just right for your pot.
2. Light your burner and let the water start heating up. At this point you can add your seafood boil seasoning, cayenne pepper, hot sauce and liquid seafood boil. Give it a good mix.
3. Add in onions and garlic. For the onions you can leave them whole but cutting in half works best. As for the garlic cut the tops off enough for the water to soak in well.
4. At this point the water should be getting close to a boil. Add the potatoes in. Bring potatoes to a boil and let boil for 6-8 minutes or until tender. When they slide off a knife easily they are done. We don’t want them completely done at this point but close.
   
5. While the potatoes cook, take this time to wash your crawfish.
6. Once your potatoes are almost done add in your crawfish. Return the pot to a rolling boil.
7. Once pot is back to a rolling boil, let boil for approximately 3 minutes, and then shut off the heat.
8. Add all the remaining ingredients. And let soak for minimum of 30 minutes. This process can sometimes be sped up by cooling the pot down. Some folks use ice, but this also dilutes the seasoning. I prefer spraying cold water around the outside of the pot. This helps stop the cooking process and aid the soaking up of the seasonings.
9. Pull the crawfish from the pot either using the basket if you have one with your pot or a paddle or net.
10. Pour on table and enjoy! Remember to always have your cold beverage of choice to help cool dat mouth off!