When it comes to Crawfish Boiling Recipes, these recipes are considered to be some of the finest Crawfish Boiling Recipes available. You will find that some recipes will only season the crawfish in the pot while cooking and others will season the crawfish both in the pot and in the ice chest after boiling the crawfish. Both of these techniques provide great tasting boiled crawfish. Always remember that there is no right or wrong way to boil crawfish.
Boiling crawfish is no longer an inexpensive meal unless you catch your own crawfish. You will definitely spend a few dollars by the time you have purchased the crawfish, the seasonings, the vegetables and the propane to cook with. You might be asking yourself if the expense is worth it. Simply ask any Cajun who loves crawfish. They would rather eat crawfish than a good steak!
If you're new to eating boiled crawfish, try both of these recipes to see which one that you prefer.
"Boiling Crawfish Recipe #1"
(For 25-30 lbs. of Crawfish)
INSTRUCTIONS
Fill your crawfish pot half-full with water.
Turn on your propane gas and ignite the burner.
Add crab boil, 1 box of salt and red pepper to the water.
Place the basket in your pot.
Place the cover on your pot and turn the burner on full-blast.
Note: It will take approximately 15 minutes for the water to reach a full boil.
Remove the cover when the water starts to boil. Regulate the burner so a rolling boil is achieved and maintained without boiling over.
Drop the potatoes and onions into the boiling water.
Cook the vegetables for approximately 20 minutes or until the potatoes are done.
Remove the basket and dump the vegetables into a small ice chest to keep them warm.
Replace the basket and add the second box of salt.
Add the crawfish and the corn to the pot, cover and bring back to a boil.
Uncover and boil the crawfish for 3 minutes after the water begins to boil.
Turn off the burner and raise the basket to drain.
Dump the crawfish and the corn into an ice chest and close it for 5 minutes. This will allow the crawfish to continue cooking without being overcooked.
While waiting for the crawfish, mix the lemon juice and the vinegar together and pour this mixture into a plastic sprayer bottle. This can actually be done several hours earlier.
Open the ice chest and spray the crawfish and the corn until slightly moist using the lemon juice/vinegar mixture. Then evenly sprinkle with Tony's Seasoning. Then mix the crawfish using insulated cooking gloves so not to burn your hands. Repeat this process until all of the crawfish have been seasoned to taste.
Close the ice chest and let the crawfish sit for 5 more minutes before serving.
It's now time to enjoy some of the best boiled crawfish that you'll ever eat. Bon Appétit!
"Boiling Crawfish Recipe #2"
(For 25-30 lbs. of Crawfish)
INSTRUCTIONS
Fill your crawfish pot half-full with water.
Turn on your propane gas and ignite the burner.
Add crab boil, 1 box of salt and red pepper to the water.
Place the basket in your pot.
Place the cover on your pot and turn the burner on full-blast.
Note: It will take approximately 15 minutes for the water to reach a full boil.
Remove the cover when the water starts to boil. Regulate the burner so a rolling boil is achieved and maintained without boiling over.
Drop the lemons, potatoes and onions (optional) into the boiling water.
Boil the vegetables for 10 minutes.
Add the crawfish to the pot, cover and bring back to a boil.
Uncover and boil crawfish for 3-5 minutes after the water begins to boil. Turn off the burner and add a large bag of ice to the water which will stop the crawfish from overcooking.
Note: If you need to boil another batch of crawfish, do not add ice to the water because it will dilute the water too much. Simply hose down the outside of the pot.
Drop the corn into the hot water.
Let the crawfish soak for approximately 10-15 minutes or until the desired amount of seasoning has been reached. The longer the crawfish soak, the spicier they will become. Simply check a crawfish for taste after 10 minutes. If seasoning is to your satisfaction, remove the basket and drain. If not, remove the crawfish after 15 minutes and serve.
If cooking a second batch of crawfish, add the second box of salt, 4 oz. of Crab Boil, 1/4 cup of red pepper and 2 sliced lemons to the water and bring to a boil. Add crawfish and repeat the remainder of the cooking process.
