CRAWFISH BOIL | INGREDIENTS AND INSTRUCTIONS | THANKS TO ROSS FOR ALL THE INFORMATION

This video is about THE EASTER CRAWFISH BOIL AT ROSS AND BETH'S HOUSE 4-17-2022
You will learn what ingredients Ross used plus clear instructions on how to boil, when to boil, how long to soak, and when to serve.
A special thanks to Ross and Beth for hosting our annual family Easter gathering, providing ALL the drinks and food and for cleaning up later.
Below is the menu Ross followed with one exception. I did add some additional information regarding pot size and amounts of water.
Also I'd like to thank Zatarain's for making such great products. If only there was a way to let them know.
HOW TO BOIL CRAWFISH / TRADITIONAL STYLE
Ingredients
30-40 Pound sack of live crawfish
1 Large container of dry crab boil 4.5 POUND
7 ounces cayenne pepper
1 container of liquid crab boil 16 OUNCES
6-8 large onions cut into quarters
1 stalk of celery cut into half or thirds
8-10 heads of garlic separate the cloves
8-10 large lemons cut in half
1 bag of small round red potatoes
1 bag of carrots cut into thirds
12-15 ears of frozen corn
2 one pound packs of mild smoked sausage cut into 2 inch pieces
2 16 ounce packages of button mushrooms
2 bags of Brussel sprouts

HOW TO BOIL CRAWFISH / TRADITIONAL STYLE
Ingredients
30-40 Pound sack of live crawfish
1 Large container of dry crab boil 4.5 POUND
7 ounces cayenne pepper
1 container of liquid crab boil 16 OUNCES
6-8 large onions cut into quarters
1 stalk of celery cut into half or thirds
8-10 heads of garlic separate the cloves
8-10 large lemons cut in half
1 bag of small round red potatoes
1 bag of carrots cut into thirds
12-15 ears of frozen corn
2 one pound packs of mild smoked sausage cut into 2 inch pieces
2 16 ounce packages of button mushrooms
2 bags of Brussel sprouts

INSTRUCTIONS
I am adding the paragraph below because all boiling pots are not the same size.

Put crawfish in the metal strainer and put all that in the cold boiling pot.
Add enough water to just cover the crawfish.
Remove strainer and crawfish.
Scratch the water line on the inside of the pot with a screw driver.
You now know the proper level of water needed to boil that sack of crawfish.

With strainer in pot with the proper amount of clean water, add onions and potatoes and boil
for 5 minutes.
Add celery, carrots and cook for an additional 4 minutes.
Remove the strainer from the pot.
ADD SPICES
Crab boil
Liquid crab boil
Cayenne pepper
Bring water to a boil.
Pour crawfish into the strainer on top of the precooked veggies.
With water at a rolling boil, add the strainer back into the pot. Be careful not to go too fast.
When the water starts to boil again and the crawfish start floating to the top, TURN OFF
THE HEAT.
Add mushrooms and Brussel sprouts.
Allow the entire batch of crawfish to soak for 45 minutes.
During this time, it's a good idea to use a paddle and agitate the crawfish as the seasoning tends to
sink to the bottom.
You can use a fan to help cool the pot or even spray cold water on the outside of the pot to aid in cooling.
After 45 minutes, raise up the basket and hold it over the pot allowing the liquids to drain back into the pot.
You can now serve the crawfish.

IF YOU WANT TO DO A SECOND BOIL USING THE SAME WATER
Bring water to a boil.
Add onions, garlic and potatoes for 5 minutes.
Now add celery and carrots for 4 minutes.
Take the strainer and veggies out.
Add 1/2 jar of dry crab boil, 1/2 bottle of liquid crab boil and only 3 1/2 ounces of cayenne pepper.
Bring water back to a boil.
Add crawfish back to the strainer, then slowly put the strainer back into the pot of boiling highly seasoned water.
Bring back to a boil and wait to see the crawfish floating.
Turn off the heat.
Add mushrooms and Brussel sprouts.
Allow to cool for 45 minutes doing the same process as the first batch.

Enjoy

Recipe compliments of Mr. Vick Schmitt.

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