Are you looking to spice things up this summer? Invite your friends and family over for a Louisiana Crawfish Boil! After you’re done eating, head out on your EdgeWater Boat and watch the sunset!
Crawfish Boils typically occur throughout April, May, and June when crawfish are in season. They are closely associated with the Cajun community in Louisiana who use Crawfish Boils as a time of celebration. The crawfish looks like a tiny lobster, and is found in bodies of freshwater. Did you know that the majority of the crawfish sold and consumed throughout the United States come from Louisiana? In fact, the crawfish was named the Louisiana State Crustacean on July 14 of 1983!
It’s time to get started on your very own crawfish boil! The standard supplies for a crawfish boil are as follows:
- Large 30 to 60 quart pot with lid and basket insert
- Plates, napkins, and utensils
- Thick rubber gloves to protect against burns
- Outdoor high-pressure propane cooker
Our crawfish boil recipe comes from Food Network, and it’s quite simple to make! You will need the following ingredients:
- - 1 Tablespoon whole black peppercorns
- - 1 Tablespoon whole coriander seeds
- - 2 tablespoons whole cloves
- - 1 ½ tablespoons whole allspice
- - 5 gallons of water
- - 1 pound kosher salt
- - 4 tablespoons cayenne pepper
- - 2 tablespoons garlic powder
- - 2 tablespoons paprika
- - 1 tablespoon dried thyme
- - 1 tablespoon dried oregano
- - 1 tablespoon dry mustard
- - 1 tablespoon dried dill weed
- - 6 bay leaves, crumbled
- - 10 pounds of live crawfish
- - 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter
- - 8 ears corn, halved
- - 2 heads garlic, unpeeled, but separated
- - 1 pound Andouille sausage, cut into 1-inch pieces
Now it’s time to start cookin’!
Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds. Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes. Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear. Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes. Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.
Throw a pot-luck crawfish boil and ask friends and family to bring appetizers, side dishes and dessert!