Crawfish Boil
Experience a flavorful Southern feast with this vibrant crawfish boil recipe! Featuring succulent crawfish, aromatic spices, and colorful veggies, this dish is perfect for gatherings or family dinners. Boil the crawfish to tender perfection, infusing every bite with savory spices and zesty lemon. Serve it on a newspaper-covered table for that authentic Cajun feel.
ingredients
- 5 lbs live crawfish
- 1 cup salt
- 1 onion, quartered
- 1 lemon, halved
- 4 cloves garlic, crushed
- 1 beer (12 oz)
- 1 bag (2 lbs) crawfish boil seasoning
- 4 ears of corn, halved
- 1 lb small red potatoes
- 1 lb smoked sausage, sliced
- 1/4 cup hot sauce (optional)
- Fresh parsley, for garnish
steps
- 1.
Fill a large pot with water (approximately 6-8 quarts) and bring to a rolling boil.
- 2.
Add 1 cup of salt, quartered onion, halved lemon, and crushed garlic to the boiling water.
- 3.
Stir in the crawfish boil seasoning and the beer. Allow the mixture to boil for about 5 minutes.
- 4.
Add the red potatoes and corn; cook for 10-15 minutes until potatoes are tender.
- 5.
Carefully add the live crawfish to the pot, cover, and let them cook for another 5-7 minutes.
- 6.
Once the crawfish turn bright red, remove the pot from heat and let it steep for an additional 5 minutes.
- 7.
Drain the pot and spread the crawfish, potatoes, corn, and sausage over a newspaper-covered table.
- 8.
Drizzle hot sauce over the top if desired, and garnish with fresh parsley before serving.
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