Are you looking for recipe inspiration? Boiled Crawfish special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Boiled Crawfish What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Boiled Crawfish, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Boiled Crawfish delicious at home, because as long as you know the trick, this dish can be a special treat.
Well, this time, let's try it, and vary the Boiled Crawfish yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Boiled Crawfish using 14 ingredient type and 6 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make Boiled Crawfish:
- 40 lb live crawfish
- 4 bags crab boil
- 1 small bottle liquid crab boil
- 32 oz powdered crab boil
- 5 oz cayenne pepper
- 3 lb salt
- 1 box rock salt
- 12 onions
- 16 small potatoes
- 16 small ears of corn
- 8 head garlic
- 8 lemons
- 8 bay leaves
- 1 can Tony Chachere's Seasoning
Steps to make a Boiled Crawfish
1
One thing you must always remember about Crawfish....first separate the live Crawfish from the Crawfish that won't make it to the pot. Next you must purge the Crawfish. Get a large tub of water or two large ice chests. You will use this to purge the crawfish. Place the box of rock salt in the water. Stir the water with the salt and then place the Crawfish into the water. Let the Crawfish purge for 7 minutes. Remove the Crawfish and place in an ice chest until ready to cook.
2
Fill the pot with fresh water half full, place on cooker, and start the fire. Place a box and a half of salt into the water, 1 bag of crab boil, a half bottle of liquid crab boil, 2 teaspoons of cayenne pepper and two lemons cut in half--squeeze each half into the pot and drop the lemon. Separate the garlic into pods and cut the small ends of each garlic pod, then drop them into pot. Place lid on pot.
3
Let the water come to a boil for two minutes--that way the spices will mix well. Drop the 8 onions after cutting the ends--yes, drop the whole onion into the pot--4 minutes later, drop the 8 small potatoes; 4 minutes later, drop the 8 corns. Let it cook for five minutes. A good way to check for readiness is to take a fork or sharp knife and stab the potatoes and the onion. If it goes in easy, it is cooked. Lower the fire on the burner and remove the basket. Place the vegetable in a small clean ice chest--don't close the lid, just place foil on top. Place the basket back in the pot.
4
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, and 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--you need to watch this part--let it boil for 4 minutes, turn the fire off, let it simmer for 3 minutes, and remove.
5
Now get an old table, and place old newspaper on top. Dump the basket of Crawfish on top of the newspaper, and sprinkle with Tony Chachere's creole seasoning. Dump the onions, potatoes, corn and garlic on top of the Crawfish. Now it's time to eat. You will love the vegetables, and you can cook them this way without having to cook Crawfish! Hope you pass a good time eating the Crawfish!
6
I suggest that you make a sauce on the side using mayo, tomato ketchup, a little Worcestershire sauce, and little garlic power. Mix this to your liking. Use the sauce to dip your peeled Crawfish into if you desire.