Funky Stovetop Crawfish Boil

Total Time:
50 min
Prep:
10 min
Inactive:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2/3 cup kosher salt
  • 1 tablespoon black peppercorns
  • 2 (3-ounce) packages dry crab boil
  • 1 cup liquid crab boil
  • 2 bay leaves
  • 3 lemons, halved
  • 3 oranges, halved
  • 1 pound small red bliss potatoes
  • 4 large garlic bulbs, halved horizontally
  • 2 large onions, peeled and quartered
  • 2 large artichokes
  • 3 pounds live crawfish, purged several times in salted water
  • 1 pound andouille sausage links, cut into chunks
  • 2 ears shucked corn, cut into 2-inch pieces
  • 8 ounces button mushrooms
  • Melted butter, for serving
  • Cold beer, for serving (recommended: Abita beer)
Directions

Fill a large, 5-gallon stockpot with a basket insert with 3 gallons of water. Add the salt, peppercorns, dry and liquid crab boils, and bay leaves. Add the lemons and oranges, squeezing the juice into the stock as they are added. Cover and bring the stock to a boil over high heat; boil for 10 minutes. When the stock is at a full boil, add the potatoes, garlic, onions, and artichokes. Cover and bring stock back to a boil; boil for 10 minutes. Add the live crawfish, sausage, corn, and mushrooms. Cover and bring stock back to a boil; boil for 5 minutes. Turn off the heat and allow the crawfish mixture to sit, covered for 10 to 15 minutes.

Line a table with several layers of newspaper or plastic garbage bags. Slowly lift the basket insert out of the stockpot, allowing the liquid to drain off. Pour the crawfish boil onto the prepared table and serve with melted butter and cold beer.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Crawfish and Mirliton Soup

    Recipe courtesy of Emeril Lagasse