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Crawfish Boil
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- #67016
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
STOCK
3 gallons water
2/3 cup salt
1 tablespoon black peppercorns
2 packages dry crab boil
1 cup liquid crab boil
1 tablespoon hot pepper sauce
1 tablespoon Creole seasoning
2 bay leaves
CRAWFISH, VEGETABLES AND SAUSAGE
12 pounds live crawfish
8 new potatoes
2 fresh corn ears, cut into thirds
2 artichokes
8 pieces Andouille sausage (each 3" long)
3 lemons, cut in half
2 medium yellow onions, peeled, quartered
1/2 pound raw peanuts
3 cloves garlic, split in half
1 cup melted butter
beer
directions
For Stock: In a large stock pot with a basket insert on high heat, add the water, salt and peppercorns. Add the rest of the seasonings, cover and bring up to a boil.
When the stock is at a boil, add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes.
Add the remaining ingredients, except for the crawfish. Cover the pot and bring back up to a boil, about 5 minutes. Taste the stock for seasoning and adjust if needed.
Add the crawfish, cover and turn off the flame. Allow the mixture to steep for 5 to 30 minutes.
To assemble, place brown paper bags on the counter, lift the basket out of the stock and drain. Dump the boil directly on the counter.
Serve with plenty of melted butter, beer, and paper towels.
added by
Masterchief23
nutrition data
1052 calories, 53 grams fat, 34 grams carbohydrates, 108 grams protein per serving.
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