With this scaled-down recipe, you can bring a crawfish boil inside. Make it your own by throwing artichokes, mushrooms, sausage, even broccoli in the pot.
Makes 6 to 8 servings.
Ingredients
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12 pounds live crawfish
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8 quarts water
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1 package (16 ounces) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - Complete
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1 large onion, peeled
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1 head garlic, halved crosswise
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1 1/2 pounds small red potatoes
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6 ears corn, shucked and halved crosswise
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Directions
1. Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
2. Mix 8 quarts water, Crab Boil, onion and garlic in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes.
3. Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain and serve.
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