Recipe courtesy of Allen Jaeger
Famous Louisiana Boiled Crawfish
- Level: Easy
- Total: 2 hr 15 min
- Prep: 10 min
- Inactive: 35 min
- Cook: 1 hr 30 min
- Yield: 12 to 15 servings or 45 appetizer servings
- Level: Easy
- Total: 2 hr 15 min
- Prep: 10 min
- Inactive: 35 min
- Cook: 1 hr 30 min
- Yield: 12 to 15 servings or 45 appetizer servings
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
After Boil Ingredients:
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.
