Guru
Crawfish Boil (Sipp Style)
There are hundreds of variations on the Louisiana Crawfish Boil, with Grillax taking a stab with their Sipp Style version. It's one of those recipes peeps will ask for after the big eat! Check it out.
Servings 12 people
Calories 180kcal
Cost $200
Equipment
- 1 Jet burner
- 1 Propane Tank
- 1 Stock Pot 100 quart
- 1 Boilboss Ring
- 1 Boilboss Thermo-Paddle
Ingredients
- 1 sack Live Crawfish 30-40 pounds
- 6 lbs Zatarain's Pro Boil
- 6 lbs Yellow Onions, halved
- 3 bunches Celery cut stalking into thirds (leaves, too)
- 24 cloves Whole Garlic, halved
- 5 lbs Red Potatoes
- 24 oz Panola Pepper Sauce
- 3 bags Lemons, halved
- 2 bags Satsumas, halved
- 12 oz Smoked Sausage
- 12 pieces Frozen Corn Cob
- 16 oz White Button Mushrooms
- 1 cup Pitted Spanish Olives
- 4 oz Louisiana Fish Fry Products Crab Boil Liquid
- 6 oz Zatarain's Crab Boil Bags
Instructions
- Fill pot with 12 gallons of water.
- Clean Crawfish: Wash with water until completely clean & clear.
- Ignite Burner and set to Medium Heat.
- While water is heating, add the:* Crab Boil Dry Seasoning* Celery* Onions/Garlic* Crab Boil Bags* Crab Boil Liquid* Hot Sauce
- Juice Lemons & Satsumas into large container. Reserve for later.After juicing, add 10–12 citrus rinds to the boil.
- Once water is at a boil, cook down for 20–25 minutes to make a stock and soften up the veggies.
- Add Potatoes: Boil until potatoes are al dente. Do a stab test with a knife. If using sweet potatoes, cut into small chunks.
- Add:* Crawfish* Smoked Sausage* Frozen Corn* Add Olives* Mushrooms (add sooner if you prefer them softer)
- Crank up the jet burner to full flow, bringing the water to a rolling boil. Let cook for 3–5 minutes.
- Cut the fire, install the Boilboss Ring, and start the cool down to 155 degrees. Constantly stir the crawfish with the Boilboss Thermo-Paddle.
- Add Lemon & Satsuma Juice
- Soak 25–30 Minutes
Lauren Cook
