Crawfish Boil Let The Good Times Roll Recipes

Steps:

• Best to do this outside if you have a large boiling pot (as seen in the photo) Fill pot half way with water and add Crab Boil mix. Bring to a boil.
• You will need a small nylon laundry bag for the veggies, to keep them seperate as to not over cook them. Place corn, potatoes, onions (peeled), lemon halves, whole garlic (outer layers removed, but not totally peeled) in the laundry bag (one with strings, not zipper kind). Can add your favorite sausage cut about 2 inches. We like Manda's hot sausage.
• Rinse the live crawfish in a saltwater bath, in a large ice chest, let sit for 15 minutes, drain water.
• When the water comes to a rolling boil, pour the crawfish into pot, place laundry bag of veggies as well, cover, bring to another rolling boil and shut off immediately.
• Let crawfish soak approximately 15 minutes, taste to see if spicy enough, if not soak an additional 5 minutes tasting and soaking until they are just the way you like them.
• The boiling pot should have come with a strainer. Lift the strainer from the pot and let them drain and cool.
• On a table covered with newspaper, pour crawfish in middle of table for everyone's enjoyment along with the veggies. Or serve on individual platters.
• This technique can also be used to boil crabs or shrimp. The only thing is I don't soak them as long as the crawfish. ENJOY!!!

Steps:

• Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
• Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
• Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
• Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

Steps:

• Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
• Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.
• Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.
• Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
• Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.