Guru
Louisiana Crawfish Boil
Grabbing the flavors from the bayou is a big part this South Louisiana tradition.
Equipment
- 1 100 quart stock pot
- 1 Boil basket
- 1 Jet burner
Ingredients
- 35 lbs Live crawfish
- 4.5 lbs Seafood Boil Seasoning (Dry)
- 32 oz Concentrated Seafood Boil (Liquid)
- 1 c Rock Salt
- 4 oz Cayenne Pepper
- 4 Tbsp Garlic Paste
- 5 Lemons, halved
- 5 lbs Red Potatoes, small
- 32 oz Conecuh Sausage, sliced into bite-sized pieces
- 20 Whole Garlic Bulbs
- 16 Mini Corn Cob Ears (frozen)
- 4 Large Onions, quartered
- 32 oz White Mushrooms, whole
Instructions
- Place live crawfish in a large tub or cooler and cover with water. Use a paddle to gentle stir crawfish, remove any debris or dead crawfish from top, and drain water. Repeat this process multiple times until water is clear.
- Using a jet burner, fill an 80-quart stock pot with water (a little over halfway) and bring to a boil. As the water comes to temp, add the seasonings, salt, garlic, cayenne and lemons (squeeze the juice into the water before dropping peel). Cover. Once the pot produces a rolling boil, you're ready to add the crawfish.
- Place your cleaned crawfish in a stock straining basket and slowly lower into the boiling water. Cover.
- Once you see steam come from the top of the pot, turn off the burner and add one bag of ice to the pot. Cover and let soak 40 minutes. After taste test, if you have the flavor you want from the soak, pour the crawfish in a large cooler and close the lid.
- Bring the water back to a rolling boil and place your veggies and sausage into a mesh laundry bag and add to the pot. Boil for 15 minutes, then test potatoes for tenderness. Once you can easily squeeze a potato, turn off the heat and let soak another 20 minutes.
- Pour veggies on crawfish table, then pour crawfish over the veggies and get to work.
Lauren Cook
