Crawfish Boil
Summertime in the South calls for a good old-fashioned crawfish boil that brings family and friends together. This recipe features fresh crawfish, tender potatoes, sweet corn, zesty garlic, and tangy lemons, all boiled in a flavorful Cajun seasoning blend. Dive into this delicious meal that promises a spicy kick with each batch cooked just right.
— Constant Cookbook
Ingredients
- 40 lbs crawfish
- 20 lbs potatoes
- 20 ears of Corn
- 2 whole garlic bulbs
- 6 lemons, halved
- ¼ cup Sriracha
- 1 bag Louisiana Crawfish Company Crawfish Boil Cajun Seasoning
Instructions
- Using a 10-gallon pot, fill with water 3/4 full, add crawfish boil seasoning and bring to boil.
- Add 5 lbs of potatoes, 5 ears of corn, garlic, lemons and 2 tbs Sriracha sauce.
- Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
- Add 10 lbs of crawfish and boil for another 2-3 minutes. Turn off the heat.
- Let crawfish soak, covered, for 15-20 minutes.
- At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
- Dump the contents of the basket onto the serving table and sprinkle with 2 tbs of Cajun seasoning.
- Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.
Cook Time
3H
Prep Time
PT20M
Yield
serves 15-18 (depending on how hungry your guests are)
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