Easy Boiled Crawfish

Crawfish boils are usually held outdoors in Louisiana. With this scaled-down recipe, you can make it in the kitchen. Some of the fun of boiling crawfish is personalizing your boil by adding favorites accompaniments such as artichokes, mushrooms, sausage, even broccoli, to Easy Boiled Crawfish.

Prep: 30 min | Cook: 15 min | Yield: 6 to 8 servings

Ingredients

• 12 pounds live crawfish
• 8 quarts water
• 1 package Zatarain's® Crawfish, Shrimp and Crab Boil - Complete
• 1 large onion, peeled
• 1 head garlic, halved crosswise
• 1 1/2 pounds small red potatoes
• 6 ears corn, shucked and halved crosswise

Instructions

1. Pour live crawfish into a washtub or ice chest; cover with water. Drain.
2. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
3. Mix 8 quarts water, Crab Boil, onion and garlic in large (20 quart) stockpot. Bring to boil over high heat; boil for 5 minutes.
4. Add potatoes; boil for 5 minutes.
5. Add crawfish and corn; return to boil. Cover and cook for 2 minutes.
6. Turn off heat and let stand for 20 minutes.
7. Add about 6 to 8 cups ice to stockpot; let stand for 20 minutes to cool.
8. Drain and serve.

Attribution

Recipe and photo used with permission from: Zatarain's