Crawfish Boil
Prep Time:
15 mins
Total Time:
1 hr
Servings:
4 to 6 servings
Ingredients
-
1/4 cup kosher salt
-
2 teaspoons freshly ground black pepper
-
3 (5-ounce) packages crawfish boil
-
1 head garlic, separated and peeled
-
1 1/2 teaspoons cayenne pepper
-
4 dried bay leaves
-
2 pounds small new potatoes, cut in half
-
6 ears corn, shucked and cut in half
-
3 medium yellow onions, peeled and quartered
-
15 pounds live crawfish
Directions
1
Fill a large stockpot with approximately 15 quarts water. Add salt, pepper, crawfish boil, garlic, cayenne, and bay leaves; bring to a boil over high heat. Reduce to a simmer; cook for 20 minutes.
2
Add potatoes, corn, and onion. Return to a boil. Cook for 10 minutes.
3
Add crawfish, and return to a boil. Cook for 10 minutes.
4
Using a large slotted spoon, transfer crawfish and vegetables to a large serving platter.
Recommended Recipe:
Shrimp and Sausage Boil
Bring an easy-to-share platter of this low-country favorite recipe to the table and everyone will be impressed. Toss in the lemon halves at the last to squeeze over the shrimp.
See RecipeMore Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
- Coconut Cream Pie
- The Dumpling Diva's Chicken and Dumplings
Add Your Review
Your Rating: