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Saturday, April 16, 2016

It's Crawfish Season in the South Y'all!!!!!


Crawfish Boil

200lbs Live Crawfish
12 Onion – cut in half
12 oz. Whole Peeled Garlic
2 lbs Tony Chachere’s Creole Seasoning
3 lbs. Salt
 ½ Gallon Zataran’s Liquid Crab Boil
6 each Lemons cut in half
3 lbs Butter
10 each Whole jalapeno’s
40 gallons water


Method:
Rinse crawfish in running water and clean out any debris. Purge crawfish with clean running water in an ice chest 3 times until water is clear, and then drain.  Bring water to a boil, with all other ingredients. Place crawfish in pot 40 lbs at a time, bring water back to a boil for 2 – 3 minutes and turn off heat let the crawfish steep for about 10 minutes. Remove, drain well and place into an ice chest to keep warm (this helps them peel easier). Serve warm with lots of beer.