A Cajun Crawfish Boil
Every Cajun has his/her own unique way of boiling crawfish. This recipe will leave your guests with the most succulent crawfish they have ever had.
Ingredients:
Chackbay Seasoning
Salt
Lemons
Oranges
Garlic
Onion
Potatoes
Sausage
Corn
Hot Dogs (Wheenies)
Recipe
Step 1: Prep your appetizers, peel back your onions and garlic, and slice your sausage links.
Step 2: Rinse your crawfish using the strainer
Step 3: Add enough water to cover the crawfish, then add 1/2 box of salt and 1/2 pouch of Chackbay Seasoning to your pot
Step 4: Place your appetizers in boil bags and place them in the pot
Step 5: When the water comes to a boil, time your appetizers for 10 minutes
Step 6: After 10 minutes remove the appetizers and place the crawfish in the pot. (*If boiling corn, take corn out after 10 minutes) Add the appetizers back into the pot on top of the crawfish, except for the corn.
Step 7: Once the water come back to a boil, time the crawfish and appetizers for 6 minutes.
Step 8: After 6 minutes turn off fire, remove your appetizers and cool the pot down to 150 degrees so that the crawfish do not continue to boil.
Step 9: While the water is cooling squeeze lemons and oranges into the pot. Allow the crawfish to soak 45 minutes to 1 hour.
Step 10: Bring your appetizers to the table for starters (sausage, onions, garlic, potatoes, weenies, corn, etc.
Step 11: Make your dip: Mix - Ketchup, Mayonaise, Wostichire, Garlic Salt & Black Pepper
Step 12: Serve the crawfish into trays and allow the remaining crawfish to soak while enjoying succulent & juicy crawfish.
Crawfish Facts:
It takes about 7 pounds of crawfish to get 1 pound of peeled meat.
Crawfish is a great source of protein and low in calories. Several nutrients can be found in Crawfish. Calcium, biotin, iron. niacin, phosphorus, selenium, vitamin B-12, B-6 and A.
Crawfish Boil Beginners Guide | Easy Recipe Included #crawfishboil #cajunboilpot #seafoodboil
Hello Frac Crew!
At first I thought this was going to be a fail due to about 10 pounds of Crawfish dying. It is never a good feeling wondering if you are going to be the one that ruins Mother's Day dinner. Luckily we still had plenty.
Crawfish boils have always been one of my favorites. Melissa is allergic, so I really never wanted to go through the trouble just for me. After seeing Russ Jones, AKA Smokey Ribs, post his Crawfish boil I knew that it was time that I gave it a try.
I used my 100 quart pot from Loco Cooker. It got the job done and took about 25 minutes to come up to a boil.
Using The Boil Boss was honestly such a breeze. It is a simple design that really makes a difference. I honestly do not know how people can do a boil without one.
Thank you so much for watching:
Links to all things mentioned:
Smokey Ribs:
Loco Cookers:
The Boil Boss:
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Louisiana Seafood Boil Seafood (Cajun)
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Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
OLD BAY Seasoning recipe (4 tbsp)
3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/16 tsp ground cloves
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