Crawfish Boil

—Not On Website, Seafood

Cook Time: 30 m Servings: 20 servings Source:

Ingredients

1 bushel crawfish, purged

9 gallons water

2 quarts beer (Alagash White preferred)

3 pounds salt

10 bay leaves

2 bunches thyme

4 cups Creole spice

2 cups cayenne pepper

1 cup black pepper, ground

1 cup garlic powder

4 cups lemon juice

2 cups Worcestershire sauce

1 cup Crystal hot sauce

1 large party cooler (to keep the crawfish hot)

Crawfish Purge

18 quarts water

6 ounces salt

Directions

Bring all the ingredients minus the crawfish and the cooler to a boil and let simmer for a few minutes to meld the flavors. Turn off the flame and lower the crawfish slowly into the now flavorful liquid. Let them cook for 10 minutes without any heat. After the 10 minutes are up the crawfish are ready to be drained and dumped into the cooler to hold warm until eaten. They can stay in the cooler for up to 3 hours.

Crawfish Purge

Combine salt and water then cover the crawfish with it. The liquid is very salty and will make the crawfish clean their digestive tract. After 2 hours drain and rinse the crawfish and reserve for the boil.