The Crawfish Boil

The Crawfish Boil Recipe
Photo: Jody Horton
Chef Tim Byres' boil works great with shrimp too. It's a one-pot meal in itself with spiced potatoes, sausage, and fresh corn, but no one will complain if you also serve a bowl of bracing slaw, bean salad, pitchers of margaritas, and a mile-high Tequila-Key Lime Meringue Pie. Cook the crawfish on the stovetop in two batches for ease. Or, if you have a 10-gal. pot and propane cooker (or wood fire), boil the crawfish outside all in one go. To do so, simply double the first five ingredients and water.

Yield:

Makes 10 to 12 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 2 Hours, 35 Minutes

Ingredients

3 celery ribs, cut into 2-inch pieces
1/2 lemon, cut into 1/8-inch-thick slices
1/2 yellow onion, coarsely chopped
1 1/2 cups Crawfish Spice Mix
5 1/2 pounds red new potatoes (about 30)
6 (1/4-lb.) andouille sausage links
6 ears fresh corn, cut in half
20 pounds live fresh crawfish, purged (see Crawfish Connection, below)*

Preparation

1. Pour 3 1/4 gal. water into a 7 1/2-gal. heavy stockpot; add celery, lemon, onion, spice mix, and 1 1/2 cups red sauce. Bring to a boil; add potatoes. Boil 20 minutes or until potatoes can be pierced easily with a knife. Transfer potatoes to a large, clean cooler to keep warm. Add sausage to pot; boil 5 minutes. Add corn; boil 5 minutes. Transfer sausage and corn to cooler.

2. Add half of crawfish to stockpot; boil 8 to 10 minutes or until crawfish tails curl. Transfer crawfish to a large bowl; toss with desired amount of Tejano Red Sauce. Transfer to cooler. Repeat boiling procedure with remaining crawfish. Serve with corn, sausage, and potatoes.

*6 to 8 lb. unpeeled, large raw shrimp may be substituted. Boil 3 minutes or just until shrimp turn pink.

CRAWFISH CONNECTION: ORDER, CLEAN, BOIL Order direct from lacrawfish.com or cajungrocer.com, and figure on 2 lb. live crawfish per person. To purge crawfish of mud and debris, place them a 48-qt. cooler with a pourable spout. Add cold water and 2 cups salt. Gently stir crawfish; let stand 3 minutes. Open spout, tilt cooler, and rinse crawfish with a steady stream of cold water until water runs clear.

Note:

Tim Byres,

Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli.

April 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note