Crawfish Boil Recipe

On - July 31, 2018
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Crawfish season can last from November to July, especially during an exceptionally warm and wet winter, but the most reliable months—and the time you’ll find the best crawfish—are in the springtime and early summer, from late February through May.

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WHERE TO FIND THE BEST CRAWFISH BOILS IN AUSTIN

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Ingredients:

For the Boil

20 lbs live crawfish (feeds 5 or 6 people)
1 cup zatarains powder
1 gal orange juice no pulp
2 medium size orange fruits cut into halves
2 medium size lemon fruits cut into halves
1 cup melted butter
2 large onion thinly cut
4 heads garlic, halved
1 gal water
salt and pepper to taste
1 lb slice Andouille sausage
6-8 frozen mini ears corn on the cob
1 pack small red potatoes
1 pack 10 oz slice mushrooms

Add on: optional

2 lbs shrimp
2 lbs blue crab

For the Sauce

1/4 cup minced garlic
2 Stick Butter ( melted) More for more lbs
Garlic salt – To taste
Paprika – To taste
Ground Black Pepper- To taste
1 Cup orange Juice
2 Medium size sweet onion (cut thinly)
2 cups cut mushrooms
1 cup slice andouille sausage

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Instructions: Cleaning

Purge and thoroughly wash the crawfish before boiling them.

Open the sack of crawfish and pour them into a large tub. Add enough water to cover the crawfish and allow them to move around a bit. With a gloved hand, pick through the crawfish and remove dead crawfish, baits, sticks, grass and any other foreign objects.
Pour one (1) 26-ounce box salt over the top of the crawfish. Add water to just cover the crawfish. Gently stir with a large paddle to mix the salt and the water. Stir for 3 minutes, then rinse crawfish until water is clear.

NOTE: some people skip adding salt.

3. Keep crawfish in a shaded area while preparing for the boil.

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Instructions: Cooking

Combine water, orange juice, zatarains powder, orange fruits, lemon fruits, melted butter, onion, garlic powder and bring them to boil.
Add slices of sausage, potato, mushrooms and corn season with salt and pepper cook until the vegetables is done.
Add the crawfish, in my case my pot is not big enough to cook the crawfish one time, i do it by batch 5 lbs at a time. Cook it for 5 minutes with contineous boiling until all 20 lbs is cooked.
When its done put all the crawfish back to the pot and let it soak for 10 to 15 minutes or until the juice reduce to your desire taste. Lastly lay a newspaper on the table and get ready to get dirty!

For The Sauce:

Saute Garlic with the melted butter, add onions and cook for 2 minutes, add sliced andouille sausage and cover it for 5 minutes.
Add the juice and the remaining ingredients (add water if needed gradually).
when it is done set aside.
Arrange your cooked crawfish in a plater and pour the sauce over and get ready to get dirty!
Save a small portion if you want a dipping sauce.

Note: You can add chili flakes/ cayenne pepper on your sauce to give it spice. Enjoy!

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