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2 sticks unsalted butter
6 lemons cut in half
1 (4.5 pound) bag Crawfish Crab and Shrimp Boil
2-3 pounds of #1 red potatoes, cleaned but not peeled
(cut in half to cook quicker)
35-40 pounds live crawfish (one sack)
12 ears of corn, shucked and cut into halves
2-3 pounds of Andouille Sausage
Optional:
Whole mushrooms (we put them in a ladies nylon hose so they are easy to retrieve)
You can place the vegetable and sausage in separate nylon stockings for the same reason.
Guests prefer new hose, but the cajun spices will hide most imperfections.
Special Equipment:
A 20-gallon crawfish pot with basket and lid, or equivalent pot used for frying turkeys
A lifting hook to lower the basket into the cooking pot
Propane burner
Heavy duty rubber kitchen gloves to protect against burns and spices
Heavy duty apron
2 large ice chests with drain plug
Iced down cold beer for the cook(s) and helper(s)
Cook's Notes:
Exercise extreme care when handling hot liquids and spices.
Directions:
Discuss and plan these proceedings during the first three beers or someone will get hurt.
Check with your supplier if the crawfish have been purged, if not, follow the purging process below and timing wise, you
could do the purging while cooking the potatoes.
Crawfish Crab and Shrimp Boil: There are many manufacturers to choose from. This is a spice blend of salt, cayenne pepper,
garlic powder, onion powder, lemon juice, and additional spices. Typically a bag of spice mix costs about $5.00.
Purging the Crawfish:
Place the crawfish in a tub, fill with water so they are all submerged, pour a full 1 pound container of salt and stir occasionally
for 15 to 20 minutes. Empty the water and fill with water again, stir for 5 minutes and empty the water. Additional cleaning
may be required if the water is still dirty.
Instructions:
Place the cooking pot with its basket on the propane burner and fill with water, about halfway. This should be about the right
amount of water to protect against spillage when the potatoes or crawfish are added later. Add the 2 sticks of butter and 2/3
of the bag of Crawfish Crab and Shrimp Boil, and the potatoes. Cover and bring to a boil. Cook potatoes for 15 minutes and,
while the potatoes are cooking, rinse the crawfish.
Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5
minutes. Open the bag and pour the live crawfish into 1 of the coolers. With the drain of the cooler open, continue to rinse the
crawfish for 5 minutes or until the water runs clear.
After the potatoes have cooked for 15 minutes, remove a potato and test for doneness, continuing to cook, until they are
nearly done.
Pour the crawfish, lemons and everything else, into the cooking basket and lower the basket into the pot. Bring to a boil and
cook the crawfish for 8 to 10 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 25
minutes.
Remove the crawfish and serve.
Also, if you do all the other goodies in ladies nylon hose, they can easily be separated for serving.
Traditionally, the crawfish is dumped onto a newspaper covered table.
This is where Cajun Crap www.cajuncrap.com can change your party into an event !
Use our professionally printed Heavy Duty Crawfish Table Coverings and don't let your guests, family and friends eat off
newspaper. Then add our other party supplies to turn this into a memorable party.
Then serve using our Disposable Crawfish Trays.
Additional spice mix can be sprinkled on the crawfish, if desired.
Variation: Some cooks add 1 to 2 pounds of sweet onions, peeled and cut in wedges, and/or the juice from 1 dozen lemons
to the cooking liquid.
Variation: With proper ventilation, several pounds of shrimp could be cooked with approximately 1/2 to 1 cup of the spice
mixture indoors. However, without proper ventilation the spice mixture fumes will overwhelm the typical house.
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