Recipe courtesy of NOLA Crawfish King
Louisiana Crawfish Boil
- Level: Advanced
- Yield: 15 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 503
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 38
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 44
- Cholesterol
- 116
- Sodium
- 696
- Total: 1 hr 30 min
- Active: 40 min
Ingredients
One 35- to 40-pound sack live crawfish
3 pounds small (size "B") red potatoes
3 pounds smoked sausage, cut into 3-inch pieces
8 to 10 oranges, sliced
6 artichokes, halved
6 heads garlic, halved
2 stalks celery, cut into 2-inch pieces
One 4 1/2-pound bag powdered crawfish boil mix, such as Louisiana Fish Fry
8 ounces liquid crawfish boil, such as Louisiana Fish Fry
Twenty-four 3-inch ears frozen corn
One 16-ounce container white mushrooms
One 1-pound bag frozen Brussels sprouts
Directions
Special equipment:
an 80-quart pot with a strainer; a high pressure propane burner; a large stirring paddle- Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
- Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
- Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.