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LOCATION: Recipes >> Cajun >> Crawfish 01

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Cajun Style Crawfish

25 lb sack live crawfish
3 bags crab boil
1 small bottle liquid crab boil
3 round boxes salt
1 square box rock salt
8 small onions
8 small potatoes
8 ears of corn
1 bulb fresh garlic
1 small can cayenne pepper
4 lemons
1 box Aunt Hennys Creole Seasoning (or Tony Chacheres Creole Seasoning)

Equipment needed:
1 large cooking pot with wire basket big enough to hold 25 lbs of crawfish
A lid for the pot
and a small outdoor propane cooker

Get a large tub of water or two large ice chests. Place the box of
rock salt in the water. Stir the water with the salt before you
place the Crawfish into the water. Let the Crawfish purge or 7
minutes. Remove the Crawfish and place in an ice chest until ready
to cook. Fill the pot with fresh water half full and place on cooker
and start the fire. Place a box and a half of salt into the water,
1 bag of crab boil, half bottle of liquid crab boil, 2 teaspoons
of cayenne pepper and two lemons cut in half, squeeze each half
into the pot, drop the lemon. Separate the garlic into pods and
cut the small ends of each garlic pod then drop into pot. Place
lid on pot. Let the water come to a boil for two minutes. Drop the
8 whole onions into the pot after cutting the ends, 4 minutes later
drop the 8 small potatoes, 4 minutes later drop the 8 corns.

Let it cook for five minutes. Lower the fire on the burner and
remove the basket. Place the vegetables in a small clean ice chest.
Place the basket back in the pot. 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, 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 let it boil for 4 minutes, turn the fire off, let it simmer
for 3 minutes and remove. Dump the basket of Crawfish and sprinkle
with Aunt Hennys (or Tony Chachere's) Creole seasoning, dump the
onions, potatoes, corn and garlic on top the Crawfish. Make a
sauce on the side using, mayonnaise, tomato ketchup, a little
Worcestershire sauce and little garlic power. Mix this to your
liking. Use the sauce to dip your peeled Crawfish if you desire.

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