Cajun Style Crawfish
25 lb sack live crawfish
3 bags crab boil
1 small bottle liquid crab boil
3 round boxes salt
1 square box rock salt
8 small onions
8 small potatoes
8 ears of corn
1 bulb fresh garlic
1 small can cayenne pepper
4 lemons
1 box Aunt Hennys Creole Seasoning (or Tony Chacheres Creole Seasoning)
Equipment needed:
1 large cooking pot with wire basket big enough to hold 25 lbs of crawfish
A lid for the pot
and a small outdoor propane cooker.
Get a large tub of water or two large ice chests. Place the box of rock salt in
the water. Stir the water with the salt before you place the Crawfish into the
water. Let the Crawfish purge or 7 minutes. Remove the Crawfish and place in an
ice chest until ready to cook. Fill the pot with fresh water half full and place
on cooker and start the fire. Place a box and a half of salt into the water, 1
bag of crab boil, half bottle of liquid crab boil, 2 teaspoons of cayenne pepper
and two lemons cut in half, squeeze each half into the pot, drop the lemon.
Separate the garlic into pods and cut the small ends of each garlic pod then
drop into pot. Place lid on pot. Let the water come to a boil for two minutes.
Drop the 8 whole onions into the pot after cutting the ends, 4 minutes later
drop the 8 small potatoes, 4 minutes later drop the 8 corns.
Let it cook for five minutes. Lower the fire on the burner and remove the
basket. Place the vegetables in a small clean ice chest. Place the basket back
in the pot. Turn the heat up on the burner, place the other two bags of crab
boil in the pot, the rest of the liquid crab boil, one large heaping teaspoon of
cayenne pepper, take the rest of the lemons cut in half, squeeze each half into
the pot and drop the lemon. Place the last two boxes of salt into the water.
When the water comes to a boil place the Crawfish into the basket and place lid
on top. When the water comes back to a boil let it boil for 4 minutes, turn the
fire off, let it simmer for 3 minutes and remove. Dump the basket of Crawfish
and sprinkle with Aunt Hennys (or Tony Chachere's) Creole seasoning, dump the
onions, potatoes, corn and garlic on top the Crawfish. Make a sauce on the side
using, mayonnaise, tomato ketchup, a little Worcestershire sauce and little
garlic power. Mix this to your liking. Use the sauce to dip your peeled Crawfish
if you desire.