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Crawfish Money Shot
Crawfish Money Shot

Louisiana Crawfish Boil

AuthorGuruCategory,

Grabbing the flavors from the bayou is a big part this South Louisiana tradition.

Crawfish Money Shot

Yields1 Serving

 35 lbs Live Crawfish
 4.50 lbs Seafood Boil Seasoning (Dry)
 32 oz Concentrated Seafood Boil (Liquid)
 1 cup Rock Salt
 4 oz Cayenne Pepper
 4 oz Garlic Paste
 5 Lemons, halved
The Fixins
 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

1

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.

Live crawfish after cleaning

2

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.

Add Seafood Seasoning to Pot

3

Place your cleaned crawfish in a stock straining basket and slowly lower into the boiling water. Cover.

Add Crawfish to Stock Pot

4

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.

Add Lemons and Onions to Stock Pot

5

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.

6

Pour veggies on crawfish table, then pour crawfish over the veggies and get to work.

Crawfish Money Shot

Ingredients

 35 lbs Live Crawfish
 4.50 lbs Seafood Boil Seasoning (Dry)
 32 oz Concentrated Seafood Boil (Liquid)
 1 cup Rock Salt
 4 oz Cayenne Pepper
 4 oz Garlic Paste
 5 Lemons, halved
The Fixins
 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

Directions

1

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.

Live crawfish after cleaning

2

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.

Add Seafood Seasoning to Pot

3

Place your cleaned crawfish in a stock straining basket and slowly lower into the boiling water. Cover.

Add Crawfish to Stock Pot

4

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.

Add Lemons and Onions to Stock Pot

5

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.

6

Pour veggies on crawfish table, then pour crawfish over the veggies and get to work.

Crawfish Money Shot

Louisiana Crawfish Boil

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