7 Minute Boiled Crawfish
Submitted by Chef St. Clare
Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.
YIELD
50 servingsPREP
10 minCOOK
10 minREADY
1 hrsFill your biggest pot halfway with water and load it up: liquid crab boil, cayenne pepper, bay leaves, celery, onions, lemons, oranges, honey, and enough salt to season the sea.
Bring it to a rolling boil, dump in fifty pounds of live crawfish, and time exactly seven minutes once it comes back to a boil.
Kill the heat, add a bucket of cold water to stop cooking, then let the whole mess soak for an hour.
That’s when the crawfish really drink in all that spicy, citrusy, honey-touched seasoning and turn into pure Louisiana gold.
Pro Tips
- Use a 60-quart pot to handle 50 pounds of crawfish with enough room for boiling water
- The one-hour soak after cooking is crucial for crawfish to absorb the seasoned brine
- Add honey and citrus (lemons and oranges) for subtle sweetness that balances the cayenne heat
Ingredients
Directions
Fill a 60 quart pot ½ full.
Add all ingredients except crawfish and bring to a boil.
Add crawfish.
When it boils agains, time for 7 minutes.
Remove from fire, add one bucket cold water.
Let it soak for one hour.
Comments
