How to Boil Crawfish:
10 lb crawfish
3 3-ounce packages
Zatarain's Crab Boil Seasoning
1 pound andouille sausage or kielbasa, cut into 2-inch pieces
7 ears corn, each cut into 3-inch pieces
3 artichokes, each cut in half
1 lb small red potatoes
1 gallon water
1 large lemon, cut into quarters
8 onions, quartered
3 whole garlics or more. (Be generous, you can never have enough garlic!)
8 oz bottle of cayenne pepper
1 cylinder container (26 oz)
Morton's Salt for purging crawfish
½ cylinder container (13 oz)
Morton's Salt or
Tony Chachere's Original Creole Seasoning for seasoning crawfish
¼ cup hot sauce (
Louisiana hot sauce,
Baumer Foods Crystal or
McIlhenny Tabasco)
Before boiling, crawfish must be purged in 4 gallons of salt water for 10 to 15 minutes; utilize one cylinder container (26 oz)
Morton's Salt for the purging prosess. Rinse crawfish thoroughly and place in removable wire basket from a very large
crawfish boiling pot, place aside.
Heat water in pot to a boil. Add half of the seasons (crabboil, salt, hot sauce, lemon, onions, garlic, cayenne pepper) to boiling water and other half of seasonings to the crawfish in the removable wire basket. Add sausage, corn, artichokes and potatoes to removable wire basket; lift and place basket into boiling water. Boil 10 to 12 minute on high heat. Remove heat; cover and soak for 20 minutes.
To serve, arrange vegetables, crawfish and sausage on large platter or place on newspaper or brown paper. Serve with plenty of cold beer, crackers and butter. For a special treat, sqeeze the soft boiled garlic onto a buttered cracker.
Serves 8.
Now you know how to make boiled crawfish! Every spring you should prepare boiled crawfish often, for your have answered the eternal question: How do I boil crawfish? You know how!