Boiled CrawfishFrom hot_it_up 5 years ago
- 1 (35-pound) sack live crawfish shopping list
- 1 (12-ounce) bottle Louisiana Hot Sauce shopping list
- 1 large jar of favorite Salsa shopping list
- 2 (26-ounce) boxes of rock or sea salt shopping list
- 4 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate shopping list
- 3 ounces cayenne pepper shopping list
- 2 bags small new potatoes, shopping list
- 4 -6 yellow onions, cut in half shopping list
- 1 bulb garlic, crushed shopping list
- 2 dozen ears of corn, shucked and halved shopping list
How to make it
- Find out if your crawfish have been purged. If they haven’t, soak in fresh water for 10 minutes (some people say you need to salt—you don’t).
- While you’re waiting, fill an 80-quart pot (fitted with a strainer insert) halfway with water and bring to a boil over a large outdoor burner over high heat. Add hot sauce, salt, Zatarain’s, and cayenne pepper and Salsa. Taste the water, If the water taste good so will the Crawfish.
- water will seem to salty but that is a good thing.
- Add potatoes and onions to the pot. (No need to peel the taters.) Boil for about 10 minutes. Meanwhile, cover a table with newspapers, for serving the crawfish.
- Add the corn and cook for another 10 minutes. Add the live crawfish and cook for 5 minutes, turn off heat and let set for 15 minutes, Remove from pot and dump them out on the prepared table.