Seafood Recipes for Gulfscapes

How to Boil Shrimp, Crawfish and Crabs - Seafood

 

Boiled Crawfish

 

30 pounds live crawfish
15 ounces cayenne pepper, plus 5 ounces additional Lagniappe
2 ounces Tabasco sauce
20 cloves garlic, cut cloves in half, do not peel or crush
3 dozen lemons, sliced in half
1 cup olive oil
20 bay leaves
4 ounces Louisiana hot sauce
2 pounds salt
10 bags of Zatarain's crab boil

 

First, soak crawfish in cold, fresh, extra salty, water - atleast 2 boxes of salt.

 

Next, place all ingredients but the crawfish in a large boiling pot and bring to a good boil for about 15 minutes.

 

After water is boiling, place crawfish in the pot. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 8-10 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water. Strain and serve the crawfish hot with the garlic cloves, potatoes and corn.

 

Make a quick dip for crawfish or shrimp with ketchup, horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice.

 

Eating instructions: Break the tail off of the crawfish. Peel off the first section of the crawfish tail shell, pinch the bottom of the tail, and the meat pops right out.