Name: Famous Louisiana Boiled Crawfish
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 12 to 15 servings or 45 appetizer servings
Cuisine: american
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

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Famous Louisiana Boiled Crawfish

After Boil Ingredients:

After Boil Ingredients:

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