Preparation Time: 30 minutes
Baking Time: 1 hour
2 sticks unsalted butter
1 (4.5) bag of Crawfish and Shrimp Boil
5 lb of red potatoes
35-40 pounds of live crawfish, cleaned
24-30 ears of corn, shucked and cut in half (H-E-B PRODUCE DEPARTMENT)
3 onions, cut in half
3 limes, cut in half
3 lemons, cut in half
2 oranges, cut in half
5 head of garlic, cut in half
Place cooking pot in the basket on a propane burner and fill halfway with water. Add the 2 sticks of butter and 2/3 of the bag of Crawfish and Shrimp Boil and 5 pounds of red potatoes. Cover and bring to a boil. Cook for 15 minutes. While the potatoes cook, rinse the crawfish until the water runs clear. Place 1 bag of crawfish in a cooler and open the drain plug and continue to rinse until clear. After the potatoes have cooked for 15 minutes, add the corn and cook for another 15 minutes. Remove a potato to test for doneness. Continue to cook for, if needed. Remove to a clean cooler and shut the lid to keep warm. Add the onion, garlic, lemon, lime, and oranges to the boil and pour the crawfish into the pot. Bring to a boil and cook for 15 minutes. Turn the heat off to let the crawfish simmer for additional 15 minutes. Remove crawfish and serve with potatoes and corn. Add extra spice if desired!!!
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