Soaked Boiled Crawfish
Submitted by rad7912
Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.
YIELD
1 servingsPREP
50 minCOOK
10 minREADY
60 minThis is how they do it down on the bayou, y’all.
Fifty pounds of live crawfish get purged clean in salt, then dropped into a 60-quart pot loaded with lemons, onions, celery, crab boil seasoning, cayenne, hot sauce, and garlic. The trick is the soak: bring it all to a boil, kill the heat, and let those mudbugs sit in that spicy bath for 45 minutes so they absorb every bit of flavor.
Spread them across a newspaper-covered table and go to town.
This is not a dinner. This is an event.
Pro Tips
- Purge twice with salt for 5 minutes each time. This cleans the crawfish and gets rid of the mud. Don’t skip it.
- Small crawfish just need the soak. Large ones get a 3 to 5 minute boil before soaking so they cook through.
- The soak is everything. That 45 minutes off the heat is when the seasoning penetrates the shells. Cutting it short means bland crawfish.
- Add potatoes, corn, and sausage to the boil before the crawfish for the full spread.
Ingredients
Directions
Purge in tub with one box salt for 5 minutes.
Drain and repeat.
Fill 60 qt pot half-way with water and all ingredients except crawfish.
Boil vigorously for 5 minutes.
Add crawfish and bring to a second boil.
For small crawfish, turn off fire and let soak for 45 minutes.
If large, boil 3 to 5 minutes before removing from fire to soak.
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