Crawfish Boil #shorts

Crawfish Boil Recipe

Ingredients:

5 pounds live crawfish
1/2 cup salt
1/4 cup cayenne pepper
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
2 lemons, quartered
2 onions, quartered
2 heads of garlic, halved crosswise
5-10 small red potatoes
6-8 ears of corn, shucked and broken in half
Instructions:

In a large pot, bring 4-5 gallons of water to a boil over high heat.

Add the salt, cayenne pepper, paprika, garlic powder, onion powder, thyme, and oregano to the boiling water. Stir to combine.

Add the lemons, onions, and garlic to the pot.

Add the potatoes and corn to the pot and cook for 10 minutes.

Add the live crawfish to the pot and stir to coat them in the seasoning.

Cover the pot and cook for 5-7 minutes or until the crawfish are cooked through and turn bright red.

Turn off the heat and let the crawfish soak in the seasoning for an additional 10-15 minutes.

Drain the crawfish and vegetables, discarding the cooking liquid and seasoning vegetables.

Serve the crawfish and vegetables on a large platter or dump them onto a table covered with newspaper or butcher paper for easy cleanup.

Crawfish boils are a popular culinary tradition in the southern United States, especially in Louisiana, where crawfish are abundant.

The season for crawfish boils typically runs from January to June, with peak season being in April and May.

The process of preparing crawfish for boiling involves purging them of any impurities by soaking them in saltwater, and then seasoning them with a blend of spices, such as cayenne pepper, garlic, and paprika.

Crawfish boils are often served with sides such as potatoes, corn on the cob, and sausage.

The tradition of a crawfish boil is often a social event, with friends and family gathering together to enjoy the feast.

Crawfish boils can be held outdoors or indoors, and often involve a large pot or kettle, called a crawfish boiler, heated by propane or natural gas.

The crawfish are boiled in batches, with each batch taking approximately 10-15 minutes to cook.

After cooking, the crawfish are typically drained and then dumped onto a table covered with newspaper or butcher paper for easy cleanup.

Eating crawfish involves removing the head and tail, and then pinching the tail to extract the meat.

Crawfish are a good source of protein and are low in fat, making them a healthy addition to a balanced diet.

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