Happy Mardi Gras
I taught this menu twice this month at two different Dierberg locations, both classes were sold out, and several students said they were planning their own crawfish boils. I know I've posted about crawfish boils several times on Kitchen Inferno, but I don't know if I ever put up a recipe.
12 pounds of crawfish
3 pounds of shrimp-24-26 count
6 ears of corn, shucked and cut in half
3 pounds of red "B" potatoes
2 pounds of andouille sausage, cut into 1" pieces
3 lemons cut in half-squeeze juice into the broth
1 head of garlic cut in half crosswise
2 large onions, peeled and quartered
1 cup Louisiana hot sauce, such as Crystal
1/4 cup liquid crab boil seasoning-sold in most seafood departments and shops
1 cup dry crab boil seasoning, sold in most seafood departments and shops
1 cup Kosher salt
1 Tablespoon Cayenne
In a large stock pot, bring 30 quarts of water to the boil. Add the crab seasonings, lemons and juice, garlic, onions, hot sauce, cayenne, and salt-bring to the boil and simmer 1/2 hour-taste for saltiness and spiciness-the liquid should have a salty and spicy bite to it.
Add the potatoes and simmer for 15 minutes.
Add the corn and simmer for 10 more minutes.
Add the crawfish, shrimp, and sausage, bring to the boil, cover the pot and turn off the heat. Let the Crawfish boil steep in the broth for 1/2 hour before serving.
Serve with melted butter and spicy mayonaise dips.