FBD

Crawfish Boil

SouthernSeafoodIntermediate1 minBy Northstar

Ingredients

Servings
4
  • 10 lb live crawfish (or substitute large shrimp)
  • 2 count oranges, cut into thick rounds
  • 2 count lemons, cut into thick rounds
  • 1 head garlic, cloves separated and peeled
  • 0.3 cup salt
  • 2 tbsp black pepper
  • 1 tbsp chili powder
  • 2 tsp cayenne pepper
  • 2 count bay leaves
  • 8 count small new potatoes
  • 4 count ears of corn, cut in half
  • 1 lb small boiling onions

Instructions

  1. 1

    Rinse crawfish well; soak in a pot of water 30 minutes (skip if using farm-raised).

  2. 2

    Pour 4–5 gallons of water into a large stockpot. Add oranges, lemons, garlic, salt, black pepper, chili powder, cayenne, and bay leaves. Bring to a boil; cook spices 10–15 minutes.

  3. 3

    Add potatoes, corn, and onions. After liquid returns to a boil, cook vegetables 5 minutes.

  4. 4

    Drain crawfish from soaking bath; add to pot. After liquid returns to boil, cook crawfish 10–12 minutes.

  5. 5

    Remove from heat, cover, and let crawfish and vegetables steep in liquid 10 minutes.

  6. 6

    Drain everything and heap on large platters. Sprinkle with extra salt, pepper, and cayenne. Serve immediately with newspaper spread on the table.

Tags

southernamerican