How to Boil Crawfish | Louisiana Recipe | BBQGuys.com

Learn how we boil crawfish down here in Louisiana! In this video, I show you my favorite way to boil a sack of spicy crawfish.
Printable Recipe: bbqguys.com/bbq-learning-center/recipes/how-to-…
0:00 Intro
0:19 Rinsing the Crawfish
0:42 Fill the Boiling Pot & Light the Burner
1:04 Crawfish Pot Seasoning
1:43 The Sides
2:21 Boiling the Corn & Potatoes
2:45 Crawfish Into the Pot
2:58 How Long to Boil Crawfish
3:12 Fresh Lemons
3:20 How to Know Crawfish are Done Boiling
3:28 Soaking the Crawfish
4:02 Taste Test
4:17 Closer

How to Boil Crawfish Recipe:
sack of crawfish 36Lbs.
Sides:
mushrooms 2 packs
red potatoes 1 sack
local sausage (garlic) 1 pack
elephant garlic 2 heads
Seasoning:
sea salt ¼ cup
liquid crab boil 16 oz.
dry crab boil 4.5 lbs.
The Soak:
large lemons 8
Ice 1 bag

Procedure:
- Place crawfish in an ice chest, fill with water to rinse crawfish of any remaining mud and debris.
- Drain water from ice chest, place a little ice on top of crawfish & keep the ice chest in the shade to keep them alive until ready to boil.
- Fill a 120 quart pot about ¾ of the way full with water, enough to cover the amount of crawfish you are boiling.
- Turn on burner, allow water to begin making it’s way to boiling temperatures.
- Mix in salt, dry crab boil and liquid crab boil.
- Place lid on pot, allow water to come up to rolling boil.
In strainer basket, add corn, potatoes, mushrooms, sausage & garlic.
- Once water is boiling, lower basket of sides into the pot.
- Boil sides for about 20 minutes, until potatoes are tender.
- Test tenderness of potatoes with butter knife, when potato falls off, they are ready.
- Remove basket from pot, set on the ground.
- Pour in crawfish to the strainer basket.
- Submerge basket with crawfish and sides into boiling water.
- Let water come back up to rolling boil.
- Once boiling, allow crawfish to cook about 6 minutes, until they float to the top of the water.
- Turn off burner, keep crawfish in the pot for the soaking process.
- Slice lemons in half, squeeze juice directly into the pot & throw in rind.
- Stir in bag of ice into the pot.
- Allow crawfish to soak in the pot for 20 minutes to absorb remaining spices.
- Lift strainer above the water, prop paddle underneath to allow excess water to drain before serving.
- Pour crawfish on table, crack a beer & enjoy!


Featuring: Randy Watson
Video Filmed/Produced by: Paris Frederick


Matt's Blues by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/)
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