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.
What's In It?
- 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
How to Make It
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Fill pot with 12 gallons of water.
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Clean Crawfish: Wash with water until completely clean & clear.
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Ignite Burner and set to Medium Heat.
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While water is heating, add the:
* Crab Boil Dry Seasoning
* Celery
* Onions/Garlic
* Crab Boil Bags
* Crab Boil Liquid
* Hot Sauce
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Juice Lemons & Satsumas into large container. Reserve for later.
After juicing, add 10–12 citrus rinds to the boil.
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Once water is at a boil, cook down for 20–25 minutes to make a stock and soften up the veggies.
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Add Potatoes: Boil until potatoes are al dente. Do a stab test with a knife. If using sweet potatoes, cut into small chunks.
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Add:
* Crawfish
* Smoked Sausage
* Frozen Corn
* Add Olives
* Mushrooms (add sooner if you prefer them softer)
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Crank up the jet burner to full flow, bringing the water to a rolling boil. Let cook for 3–5 minutes.
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Cut the fire, install the Boilboss Ring, and start the cool down to 155 degrees. Constantly stir the crawfish with the Boilboss Thermo-Paddle.
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Add Lemon & Satsuma Juice
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Soak 25–30 Minutes
