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Comments are off June 14, 2016

Crawfish Boil 2016 | How-To Video

In this video we show you how to properly boil crawfish, shrimp, and crab as it is done in Louisiana. If you like spicy crawfish and seafood, check out this how-to video! I also throw in some potatoes, corn, garlic, and other fixin’s!!

Ingredients for 15 pounds of seafood

(1st Dump) Spices:
24-32 oz Shrimp/Crab boil spice blend (more is spicy)
8 oz bottle Shrimp/Crab boil concentrate
12 oz bottle Louisiana Hot Sauce
Mesh bag of Zatarain’s Crab boil
2 oz Cayenne Pepper
1 Stick Butter
16 oz Salt or to taste

(2nd Dump) Vegetables and Lemons:
You can use whichever vegetables you like and however much of it you like. I used the following:

3 Garlic Bulbs (top sliced off)
2 Onions (whole or quartered)
3 Cobs of Corn (halved)
4 Lemons (halved)
2 Artichokes (top sliced off)
3-5 pounds New Potatoes
optional: Mushrooms, Cauliflower, Brocolli, etc.

(3rd Dump) Seafood:
Crawfish, Crab, Shrimp, Scallops, etc.

Cooking process:

Fill 40 or 60 quart pot 2/3 of the way up with water and bring water to a boil.

Add 1st dump of spices while water is coming to a boil. Stir water to dissolve spices.

After water is boiling, continue to boil for 10 minutes to make sure all of the spices are thoroughly mixed and water is seasoned properly. If you taste it at this point, it should be pretty salty like ocean water with a kick!

Add 2nd dump of vegetables and lemons to the boiling water. Continue to boil 10-15 minutes or until potatoes are almost fork tender, but not falling apart.

NOTE: If using mushrooms or cauliflower/broccoli, hold off putting them in until you add the seafood.

Add 3rd dump (seafood) and bring water back to a boil. Boil for 3-4 minutes, then shut off the fire.

Soak seafood for 15-20 minutes and taste for spiciness. If needed, let continue to soak checking for spiciness every 10 mins until done to your liking.

Drain seafood and pour out onto a table or individual platters. Enjoy!!!