How to Cook Crawfish

• Meat

  • 2 lbs Andouille or smoked sausage

• Seafood

  • 1 30-pound sack of crawfish
  • 4 oz Liquid crab boil
  • 60 oz Seafood boil seasoning

• Produce

  • 1 .12 ounce bottle Bay leaves
  • 1/2 cup Celery, powder
  • 1 bunch Celery with
  • 1 Corn, Frozen mini
  • 5 Garlic heads, whole
  • 1 bag Lemons, fresh
  • 1 packs Mushrooms, Whole
  • 1 bag Red potatoes, small

• Other

  • 5 Onions peeled and cut in half top to root

Found on honestcooking.com

Description

Ingredients

• 1 30-pound sack of crawfish cleaned
• 1 bag of fresh lemons, halved
• 1 bunch celery with leaves cut into thirds
• 5 whole garlic heads sliced in half top to root
• 5 onions peeled and cut in half top to root
• 1 bag of small red potatoes (not cut) and washed, larger potatoes cut in ½
• 1-2 packs whole mushrooms, dusted (I use a makeup blush brush)
• 2 pounds of Andouille or smoked sausage cut into 3 inch lengths
• 1 .12 ounce bottle of Bay Leaves
• ½ cup celery powder
• 60-70 ounces of Seafood Boil Seasoning for 30 pounds of crawfish
• 4 ounces liquid crab boil (8 oz bottle)
• Frozen mini corn (16 need for 2 per person)

Directions

• Fill the pot 50 percent of the way with fresh water, and turn on the burner.
• Add dry and liquid seafood seasoning products, celery powder and bay leaves.
• Squeeze lemons into the pot and add the halved lemons as well.
• Add onions, celery and garlic to pot and bring to a boil.
• It takes about 20-30 minutes (with the right burner) to get the water and seasoning mix to a hard rolling boil.
• Add crawfish into the boil and stir, also softly folding the mixture with the wooden paddle for about 5 minutes, it will die down and will simmer.
• Put the lid on, wait 5 minutes and add the potatoes, putting the lid back on.
• Check back in 5 minutes for a quick stir, and add the mushrooms, sausage and stir, putting the lid back on.
• At this point the crawfish have been in the pot about 15 minutes.
• During the cooking process, the water/mixture should not come to a hard rolling boil again. More like a simmer with bubbles.
• At 20 minutes, cut off the flame, check the crawfish and close the lid.
• Steeping the crawfish will increase the spice and enhance the flavor.
• At 25 minutes add the mini corn while crawfish are still sitting high in the pot, and stir about every 5 minutes, as this releases the heat
• Note: You can also hose down the exterior of the pot so it will cool down faster.
• Taste the crawfish every 5 minutes for the next 10-15 minutes until done. If the tail meat is rubbery, the crawfish is undercooked, if mushy and falling apart, it is overcooked. You are looking for a firm tail, juicy head and great spice.
• The crawfish will begin to sink. The sinking means they are ready to eat and have absorbed all of the flavor.
• Pull the basket out (this often requires two people), set the basket on the ground for a few minutes to drain, and pour the crawfish onto a table prepped with newspapers for all to enjoy.