The crawfish boil is a wonderful thing in the south. This fare will feed a group of 10-15 people with very little clean-up from the cook as it is poured out on a newspaper covered table built from two sawhorses and a piece of ply-board. Your guests gather round the makeshift table and dig in to the beautifully red succulent crawfish and all the fixings. Just be sure to have a cooling beverage nearby as the spices will begin to burn your lips and tongue the deeper into the pile you go.
8-10 pounds of crawfish
A handful of bay leaves
3 lemons halved and sqeezed into the boil mixture
3 heads of garlic whole root ends cut off
5 pounds small red potatoes cleaned and left whole
10 ears of corn husked
1 package of Zatarains crawfish boil seasoning
1 small bottle of Zatarians crawfish boil oil
Enough water to fill your pot with all the contents of the boil inside without boiling over.
You need to do this outside with a large boiling pot. Turn on your propane burner and set your pot of water to boil add the seasoning mix and the oil. Squeeze the lemons and add them to the pot. Add the potatoes to start cooking first. These take the longest to cook. They should cook for about 10-15 minutes before you add the corn. Add the corn and the garlic. Cook for 5-10 minutes. Add the crawfish. Cook for 8-15 minutes depending on the size of the crawfish. They will turn a beautiful red color when they are finished. Turn off the propane and lift the hot pot to the ground before attempting to lit the basket out of the boiling pot. Slowly lift the basket out of the boiling liguid and drain. Take to the makeshift table and pour onto the newspaper. Dig in…..
Pure southern goodness awaits your tastebuds.
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