A homemade seasoning packet takes this classic Cajun meal to a new level.
Classic Crawfish Boil
Makes about 8 servings
Ingredients
- 10 pounds live crawfish
- 2½ cups kosher salt, divided
- Seasoning Packet (recipe follows)
- 4 lemons, halved
- 4 pounds baby red potatoes
- 2 pounds corn on the cob, shucked and halved crosswise
- 6 heads garlic, halved crosswise
- 4 pounds andouille sausage, cut into thirds
- Trinity Compound Butter (recipe follows), lemon wedges, and Cajun seasoning, to serve
Instructions
- In a large bucket or cooler, place live crawfish, 1 cup salt, and enough water to cover by 2 inches. Let stand for 30 minutes, discarding any crawfish that float to the top. (This indicates the crawfish are dead.) Rinse crawfish thoroughly with cold water.
- In a large stockpot with strainer insert, add Seasoning Packet and remaining 1½ cups salt. Squeeze lemons over seasoning, and add to pot. Fill halfway with water and bring to a boil over high heat. Add potatoes, corn, and garlic; bring to a boil, and cook for 15 minutes.
- Add crawfish and sausage; return to a boil. Turn off heat, cover, and let stand until crawfish are tender and float to the top, about 30 minutes. Strain and turn out onto a large table or serving platters. Serve immediately with Trinity Compound Butter, lemon wedges, and seasoning, if desired.
Notes
RECIPE FOR SUCESS
When buying and prepping crawfish, look for cracked shells and toss any that have visible damage. If you can’t find fresh crawfish in your area, visit cajungrocer.com to have them shipped directly to you.
When buying and prepping crawfish, look for cracked shells and toss any that have visible damage. If you can’t find fresh crawfish in your area, visit cajungrocer.com to have them shipped directly to you.
Seasoning Packet
Makes 1
Ingredients
- Fine cheesecloth, cut into 2 (8-inch) squares10 dried bay leaves
- 10 sprigs fresh thyme or 3 teaspoons dried thyme
- 2 dried red chiles
- ¼ cup coriander seeds
- ¼ cup mustard seeds
- 2 tablespoons fennel seeds
- 2 tablespoons black peppercorns
Instructions
- Stack cheesecloth squares on top of each other. In the center of cheesecloth, combine bay leaves, thyme, red chiles, coriander, mustard seeds, fennel seeds, and peppercorns. Bring ends together and tie with butcher’s twine.
Trinity Compound Butter
Makes about 1 cup Use any leftover butter for slathering on biscuits or frying eggs.
Ingredients
- 1 teaspoon vegetable oil
- 1 stalk celery, minced
- ¼ cup minced green bell pepper
- 2 tablespoons minced sweet onion
- 1 cup salted butter, softened
- 1 teaspoon hot sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- In a small saucepan, heat oil over medium-high heat. Add celery, bell pepper, and onion; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and let cool slightly, about 15 minutes.
- In a medium bowl, stir together cooled vegetable mixture, butter, hot sauce, garlic powder, and pepper until combined. Place in center of a piece of wax paper; roll into a log, and twist ends to seal. Refrigerate until solid, about 1 hour. Keep refrigerated for up to 1 month or freeze for up to 3 months.
