Photo: Famous Louisiana Boiled Crawfish Recipe
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
Directions
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.
After Boil Ingredients:
- 1 gallon water
- 4 whole heads garlic
- 2 large onions
- 1/2 stalk celery
- 5 lemons
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.
* 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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By robertciuffi_47...
Slidell, LA
on December 23, 2008
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I found that the crawfish were not cooked enough. They neded to boil longer;
too much salt and not enough crab boil
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