From time to time we like to take a break from traditional BBQ and do other culinary activities that don’t involve smoke and wood. We strongly advocate against boiling ribs but man do we love us some Louisiana style boiled crawfish! For starters a crawfish boil is much more than just a meal. For some its a life changing experience and for others it’s a way of life. Then there’s everyone in between. We had people that were a little turned off by seeing their upcoming meal swimming around in a kiddie pool. On the flip side we had a few folks that tried to wrestle with us as we cleared off the table to drop the next load. Regardless of which side of the spectrum you fall on, it can be agreed that an authentic crawfish boil a sight to see. The funny thing about it is if you’ve seen it once you’ve seen it a thousand times. Nonetheless, when the season is right and the crawfish are large enough it’s time to dig in… Louisiana style!
250 Pounds Live Crawfish
Whole Garlic Bulbs
Louisiana Crawfish Co Seafood Boil
1. Begin prepping the yellow onions, red potatoes, lemons and corn by cutting them in halves or quarters depending on the size.
2. Start boiling the water in a large stock pot about an hour prior to beginning the cook. This will allow adequate time for the water to come to a rolling boil.
3. Unpack the live crawfish and place them into a large kiddie pool then cover them with plenty of fresh water.
4. 30 minutes prior to boiling, cover the crawfish with salt then stir to evenly distribute.
5. Allow the crawfish to purge for no more than three minutes. Promptly drain all of the salt water while rinsing with fresh water.
6. Refill the kiddie pool with plenty of fresh water.
7. Once the water in the stock pot reaches a rolling boil add one cup of kosher salt along with a half a cup of cayenne pepper and two packs of Louisiana Crawfish Co Seafood Boil.
8. Squeeze, then drop the lemons into the boiling water along with a hefty amount of red potatoes. Allow the lemons and red potatoes to boil for five minutes before adding anything else.
9. Next add a hefty amount of onions and garlic and boil for five additional minutes.
10. The rolling boil will cease for a few minutes. Once the water comes back to a boil add the crawfish then boil for about five minutes.
11. Shut off the burner and allow the crawfish to steep for between 15 and 20 minutes
12. Add several handfuls of corn and sausage for last 5 minutes of the steep.
13. Carefully remove the vat from the stock pot and dump on a paper covered table.
14. Serve, eat and repeat with a little less salt each time and adjust the pepper as you see fit.