Crawfish Boil

Recipe from Taste of the South
Crawfish Boil
SERVINGS
4 to 6
PREP TIME
15 mins
TOTAL TIME
1 hr
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
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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.
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