stephash 150x150 Boiled crawfish recipe from down the bayou!
Playing with gators!

Stephan Raynal’s life has been on the upswing as of late: married a beautiful Southern gal, soon to be a proud father, and he found his true calling in life  by boiling some of the best crawfish in the state.  Try this recipe and see if you agree:

Stephan’s Crawfish Recipe

Ingredients:

-8 large lemons

-1 bag onions

-1 bag small red potatoes

-4 large cloves garlic

-1 large pack of mushrooms

-pack of smoked sausage

-8 ears of corn (frozen or fresh)

-16oz bottle LA hot sauce

-8oz. bottle crab boil

-1 bag of Chackbay Crab and Shrimp boil

-3 boxes of salt

-40lb. sack of crawfish

-12 pack of cold beer

-large bag of ice (do not use to ice beer down)

Process

  • Cut lemons, onions, and garlic in half and put to the side.
  • Fill crawfish pot a little less than half full of water, light fire, and bring to a boil.
  • Add hot sauce, Chackbay, crab boil, and 2 boxes of salt to the pot.
  • Add crawfish, water, and ½  a box of salt to a large washtub to purge them.  After 5-10 min. empty water, add remaining salt and wash them a second time.  Make sure to remove any dead fish, grass, or trash from the crawfish at this time.   Making sure the crawfish are purged and very clean is essential to ending up with a tasty product in the end.
  • By this time, the water should be boiling, so squeeze the juice from the lemons into the pot and discard the rind.
  • Add potatoes, garlic, onions to the pot, and boil for 10 minutes.  Crack open first cold beer and drink while waiting for veggies to boil.  This is very important!
  • After 10 minutes add crawfish to boiling water.  Cover them and bring back to a boil.
  • Boil for 2 ½ to 3 minutes depending on size of crawfish.
  • After the crawfish have boiled for 3 minutes max, turn off burner and add large bag of ice.  This will prevent the crawfish from overcooking, as well as make them very juicy.
  • Add the ears of corn at this time.  Let crawfish soak for 15-20 min. or desired seasoning level.   Enjoy!

Note:  If you are cooking more than one batch of crawfish, do not add ice because this will raise the water level too high.  Instead you can use a garden hose to cool the exterior of the pot to stop the crawfish from overcooking.

Figure 3 lbs. per lady and 5 lbs. per guy (unless the group is nothing but born and bred Cajuns…then 10 lbs. per person no matter the gender.)

Lastly, if you’re in the market for an innovative boiling setup, check out
Blue Bug Boilers, brought to you by another bayou boy!