Louisiana Crawfish Boil
Feed a crowd with a Cajun-style crawfish boil prepared outside over propane heat or inside atop the stove. Use your largest stockpot and boil artichokes, potatoes, corn, onions, mushrooms, green beans, and sausage with crawfish in a spicy broth brimming with traditional seasonings.
I mostly followed the recipe. The times with my propane burner and pot were spot on. I used shrimp instead of crawfish, so I guess I cheated there a bit... onion, potato, and corn turned out great. I didn’t spice mine up too much because I have picky grandkids, and I can add heat later. Good recipe as a foundation or I imagine if you use as-is. Dumped it all into a styrofoam cooler for serving. Didn’t have the fancy paper to put on the table. :)
I hope they meant 40 pounds of live Crawfish. If you are feeding people from Louisiana plan on 8 pds of Crawfish per person, elsewhere plan on 6 pds of Crawfish per person. Not a bad recipe ingredients wise, but the cooking times are way off. The recipe is best if you combine liquid and powdered Crab/Shrimp Boil as the seasoning for the water. (To that size pot add one cup of liquid Crab/Shrimp boil not a tbsp). The vegetables added are ok, there are numerous variations of what vegetables you can add as long as you stick with the main ingredients- onions, garlic, and lemon. You should add your liquid and dry seasoning combination along with the onions, garlic and lemon and let bring to a boil for 10 min. Add potatoes and corn (normal size corn on the cob cut in half or use frozen corn on the cob, remember to defrost before cooking) and cook for 10 min at a low boil not a simmer. Add your other vegetables and cook for 5 min then return the water to a full boil and add the Crawfish and cook per the follo
Crawfish tails are tossed with egg noodles and a spicy, Cajun Cheddar cheese sauce in this New Orleans-style pasta.
Being from New Orleans, I know that every family has their own special way of boiling crawfish and this recipe is close to my family recipe. We are all about the 'craw-dads' and sausage and could do w/o the other items in the pot, but we do add corn and potatoes. We've never added mushrooms, artichoke or other veggies. We do add celery stalks to the pot and a heaping bit of cayenne pepper. From time to time we also add turkey necks. No matter how you mix and match this up, keep with the base ingredients: lemon, onions, garlic, crab boil and you will be pleased with the result.
Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Allrecipies e-mailed this receipe to me a couple days before we went to a our lake house and we decided we wanted to try it there with our friends & neighbors. WHAT A HIT!!! We modified it only slightly - we used a large turkey fryer to cook in. We didn't add the artichokes, we only cut onions in half vertically (didn't slice them), we used 8 large ears of sweet corn (each broken in half) and we used 6 pounds of raw shrimp instead of the crawfish. After working through the recipe and cooking everything but the sausage & scrimp, we dumped the first ingredients into a large tin pan (about 15" x 24"), then cooked the sausage and shrimp in the same liquid. Wehn they were done we dumped the sausage and shrimp on top of the veggies. What a great looking meal and everyone raved about how good it was, and how much fun it was to eat. We put out 3 pan for everyone to dump the peels and cobs in and ate off of paper plates. We'll definately do it again. Thanks for the great recipe!!
This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.