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Cajun
Crawfish Boil

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Courtesy of Big Fisherman Seafood, New Orleans, Louisiana

There are no tables at Big Fisherman Seafood so we spread newspapers on top of the big freezer.

Yield: 6 to 8 servings

Ingredients

  • 15 pounds crawfish
  • 2 pounds kosher salt, divided
  • 4 gallons water
  • 3½ ounces Big Fisherman Seafood boil mix (see Notes)
  • 5 tablespoons Chinese pepper (a Cajun pepper blend)(see Notes)
  • 2 pounds small new potatoes
  • 6 ears corn, cut in half
  • 2 heads garlic, unpeeled

Directions

Place the crawfish in a large bowl of cool water and add half of the salt. Stir around until the mud and dirt come off the crawfish. Rinse and pick out any debris and dead crawfish. Rinse several times with fresh water until the water runs clear, 8 to 10 times.

Fill an 8-gallon pot with the water and add the rest of the salt, the boil mix, and the Chinese pepper. Bring to a boil over high heat and stir to combine. Once the mixture comes to a boil, add the potatoes, corn, and garlic. Cook for 10 minutes.

Add the crawfish and boil for 3 minutes. Remove from the heat and let soak for 10 minutes to allow the crawfish and vegetables to absorb the flavors. Drain and serve.

Notes

Crawfish Boil: You can purchase the powdered mix at: www.blgfishermanseafood.com

Chinese Pepper: You can find this pepper blend at www.cajunsupermarket.com


© 2008 Be Square Productions
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

799kcal (40%)
247mg (25%)
25mg (42%)
143mcg RAE (5%)
3285mg
283mg
140g
6g
3g
32g
969mg (323%)
7585mg (316%)
2g (8%)
9g (14%)
8mg (47%)
 

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