Crawfish Boil Recipe

Crayfish or crawfish does not matter here. I have done a lot of crawfish boils, and this is by far the best crawfish boil recipe in my opinion. I have refined this recipe over the years, and you will see that it uses the perfect blend of cajun spices and ingredients to create the perfect crawfish boil recipe.

Recipe by: The Smoker King

Crawfish Preparation: (Purging)

1. Keep the sack of live crawfish in a cool area
2. Before cooking, poor the live crawfish into a cooler and fill the cooler with water, covering the crawfish
3. Add about 1/2 of a box of salt, and gently stir the crawfish to dilute the salt
3. Leave the crawfish in the water for 10 minutes or so; the will "purge themselves of mud and other goodies
4. Dump the water, fill the cooler with water again, and purge one more time.
5. Crawfish do not like salt, and they will die if you leave them in the water too long, so be careful.
6. After the final purge, rinse the crawfish until the water around them is clear.
5. They are ready to cook

Ingredients:

1. New Potatoes-24 small
2. Corn-10 ( I use the frozen corn that is about 1/2 of a cob)
3. Salt (for purging only)-1/2 box
4. Vegtable Oil-24 oz.
5. Dry Crab Boil 4-3oz packages.
6. Wet Crab Boil 1-16oz bottle.
7. Cayene-7oz.
8. Black Pepper-7oz.
9. Lemons-6lg.
10. White Onions-6sm.
11. Sausage-3 links
12. Lemons-12sm.
13. 30 lb. bag of live crawfish
14. 1- 80 quart pot (with strainer and lid)
15. Smaller pot for boiling sausage

Preparation:

1. Fill 80 quart pot with 10 gallons of water (about 1/2 full), and place the strainer into the pot
2. Begin heating the water to a boil
3. When water begins to boil, add seasonings,
4. Add 8 lemons (cut in half), and whole peeled onions into the area outside of the strainer

While you are waiting for water to boil:

1. Cut the potatoes into halves
2. Boil sausage links for 15 minutes in a separate pan (they will not be thoroughly cooked yet)
3. Slice sausage to desired thickness

Cooking:

1. After the water has been boiling for 5 minutes, add potatoes and sausage into the strainer
2. Boil for ten minutes
3. Add the corn
4. Boil for at least 5 minutes
5. Right when the potatoes and corn are done (sausage will be done too) Add the crayfish
6. Boil for 4 minutes, turn off the heat, cover the pot, and cool down the outside of the pot with a water hose
7. Let the boil sit for 10 or 15 minutes before eating to let the crawfish soak up the seasonings
8. Remove the strainer with the contents of the boil, drain, and pour the boil onto a table covered in butcher paper.
9. Dig in and enjoy

Tips:

Use the rest of the lemons to wash your hands when you are done. This is a great crawfish boil recipe, and I hope you will enjoy it.