How to Boil Just Crawfish Guide
There are countless ways to boil crawfish that combine all kinds of vegetables and meats. In this guide, our goal is to keep it simple and to teach you how to cook tasty, delicious crawfish en masse to enjoy as a group or for preparation for another dish.
Prep time: 20 minutes
Cook time: 45 minutes
Spicy: ●●●◦◦ When you add Vatsana's Hot Sauce
15 pounds of crawfish (preferably live)
48 oz light beer (optional: substitute with water)
52 oz orange juice
2.5 gallon of water
32 oz Cajun Boil seasoning (e.g. Louisiana, Zatarain's, etc.)
6 oz bottle of liquid crab boil
4 lemons, cut in half
3 onions, quartered
3 heads of garlic, peeled and crushed
1 bottle of Vatsana's Hot Sauce or Seafood Sauce
Let's begin the adventure:
In a large container or ice chest rinse your live crawfish off and soak them for 2 or 3 minutes, drain and repeat until the water runs clear. Purging the crawfish will give a cleaner taste.
In a 30-qt stock pot over medium heat, combine beer, orange juice, water, seasoning, and liquid crab boil. Bring to boil.
Add lemons, onions, and garlic. Continue boiling for 7 minutes.
Add crawfish and cook for 8 minutes.
Immediately after you turn the heat off, add 1-2 bags of ice and let the crawfish soak for 15 minutes. Remove the crawfish with a strainer.
Serve immediately or in another dish.
Pour Vatsana's Hot Sauce or Seafood Sauce in a small bowl and dip the crawfish tails for ultimate satisfaction.
Voila! Juicy, delicious crawfish with Vatsana's Sauces. Spread the joy!
No printer-friendly recipe is available at this time.