This weekend we had our annual Crawfish festival, so we tested Crawfish Boil--even though our recipe testers had already approved it. We purchased 5 pounds of lively crawfish and had another couple over for dinner. We spread newspapers all over the table and had a family-style indoor picnic. The recipe came out spectacular! If you can't find Zatarain's seasoning in your local grocery store (like me), just go online and order it at www.zatarain.com. Some regions don't carry it yet. Even Crawfish can be purchased online. Here's our tested recipe. Enjoy!!! And let me know what you think...
The Crawfish Boil is a Louisiana tradition. A well seasoned pot of water sets the perfect stage for flavoring the sausage and vegetables. Add the crawfish and you have a meal in a pot. Spread newspapers out and make it a family-style picnic. This is a social event, meant to be enjoyed with company.
1/4 cup kosher salt
2 lemons, halved
1/4 cup Zatarain or Old Bay seasoning mix
3 medium onions, quartered
3/4 pound andouille sausage, cut into 2-inch lengths
1 pound new potatoes, scrubbed
4 ears corn, halved
5 pounds crawfish, cleaned
1. Fill a 5-gallon broth pot with about 3 gallons water and bring to a boil.
2. Add the salt, lemons, and seasoning mix and boil for 5 minutes.
3. Add the potatoes and corn and cook for 10 minutes, or until potatoes are mostly tender but not completely done. Add onions and sausages, and boil until the potatoes cooked, about 10 minutes. Turn off the heat, add the crawfish and cook until the crawfish are red, about 6-8 minutes. Drain immediately and serve.