- 2 sticks unsalted butter
- 1 (4.5 pound) bag Crawfish Crab and Shrimp Boil
- 5 pounds of #1 red potatoes, cleaned but not peeled
- 40 to 45 pounds live crawfish, cleaned
- 24 ears of corn, shucked and cut into halves
- A 20-gallon crawfish pot with basket and lid, or equivalent pot used for frying turkeys
- A lifting hook to lower the basket into the cooking pot
- Propane burner
- Heavy duty rubber kitchen gloves to protect against burns and spices
- Heavy duty apron
- 2 large ice chests with drain plug
- Exercise extreme care when handling hot liquids and spices.
Leaving the crawfish in the broth for a longer time results in more spiciness. Sprinkling additional spice mixture on the crawfish after draining also will increase the spiciness.
Crawfish Crab and Shrimp Boil: There are many manufacturers to choose from. This is a spice blend of salt, cayenne pepper, garlic powder, onion powder, lemon juice, and additional spices. Typically a bag of spice mix costs about $5.00. The brand used for the show was Lousiana Fish Fry Products Crawfish Crab and Shrimp Boil.
Place the cooking pot with its basket on the propane burner and fill with 11 gallons of water, about halfway. This should be about the right amount of water to protect against spillage when the potatoes or crawfish are added later. Add the 2 sticks of butter and 2/3 of the bag of Crawfish Crab and Shrimp Boil, and the 5 pounds of red potatoes. Cover and bring to a boil. Cook potatoes for 15 minutes and, while the potatoes are cooking, rinse the crawfish.
Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers. With the drain of the cooler open, continue to rinse the crawfish for 5 minutes or until the water runs clear.
After the potatoes have cooked for 15 minutes, add the corn and continue cooking the corn and the potatoes for 15 minutes more. Remove a potato and test for doneness, continuing to cook, if needed. Remove the basket and dump the corn and potatoes into 1 of the coolers. Close the cooler in order to keep the corn and potatoes warm.
Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes.
Remove the crawfish and serve with the potatoes and corn. Traditionally, the crawfish is dumped onto a newspaper covered table (we used a door on 2 sawhorses). Additional spice mix can be sprinkled on the crawfish, if desired.
Variation: With proper ventilation, several pounds of shrimp could be cooked with approximately 1/2 to 1 cup of the spice mixture indoors. However, without proper ventilation the spice mixture fumes will overwhelm the typical house.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.