Famous Louisiana Boiled Crawfish |
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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 12 |
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Ingredients:
3 cups cayenne pepper |
1 1/2 cups ground crab boil |
5 cups salt |
1 sack crawfish (40 to 45 pounds) |
1 gallon chilled after boil ingredients, recipe follows |
1 gallon water |
4 whole heads garlic |
2 large onions |
1/2 stalk celery |
5 lemons |
Directions:
1. In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.
2. After Boil Ingredients:
3. In a large pot, combine 1 gallon water with garlic, onions, celery, and lemons. Bring to a full boil for 15 minutes. Remove from heat and chill.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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