Creole Crawfish Boil
Show: Food 911
Episode: Mardi Gras Bash
Rate This RecipeRead users' reviews (5)
- Recipe categories: Shellfish, Crawfish, Shrimp, Meat, Pork, Sausage, Vegetables, Red Potato,
- recipe
- ratings & reviews(5)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Shrimp Scampi
(00:03:27)
-
Giada's Italian Pasta Salad
(03:54)
-
Baked Shrimp Scampi
(05:35)
-
Funky Fried Chicken
(03:31)
-
Cinnamon Rolls
(09:39)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Classic Meatloaf Recipe
(03:06)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Foods With 100 Calories
23 Photos
-
Best BBQ Rib Recipes
26 Photos
-
BBQ Side Dish Recipes
27 Photos
-
Recipe of the Day: What to Cook in May 2013
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 5
Showing 1-5 of 5
Sort by:
SELECT
By bmarine_11323157
Kansas CIty, KS
on November 12, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My Husband and I have done this recipe for our tailgating parties at KSU football games for 3 years now. Every year its a huge favorite and the aroma from the broth draws a crowd. We make a lot of extra because we know people will be stopping by asking about what we're cooking. I have substituted large tiger shrimp for the crawfish and works just as well. You can never use too much spice and we also add Tabasco and other spices!!! We use a large propane turkey fryer with a 60 quart large pot to boil everything in. Works wonderful.
By rayfordjc_4498481
Westmont, IL
on December 16, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
good and easy. Changing the portions works well. You may want to add some extra spice if you like it hot.
By lmpar_1658550
Wharton, NJ
on December 14, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was born and raised in the south on crawfish. Tyler did a good job maintaining the true flavors of the dish. The star is the crawfish. PLEASE DO NOT SUBSTITUTE ZATARANS!! It throws off the flavor of the dish which can not be replicated by adding onion powder. and ALWAYS it them steaming hot.
By eburkamp_624644
Fort Worth, TX
on July 28, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great stovetop alternative to using the big outdoor burners and enormous pots. Take it from me - do NOT use Old Bay seasoning - always use the Zatarain's - it tastes better. You can even add onion powder and cayenne pepper if you want extra spice(you probably won't need it!. Also, keep your live crawfish in either a clean aluminum washtub or ice chest filled with water before you cook them. This helps to clean them off and keep them alive just prior to cooking. If they are dead too long before you cook them, they do not taste well at all.
By katy_414072
new york, NY
on June 10, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was so easy- just threw everything into the pot and let it simmer...fabulous flavor!!