First crawfish are little fresh water lobsters. Peak crawfish season is from February to June. I catch my own and bought my traps from a man named Terry Bullard. His traps are honestly the best. I’ve had lots and lots of sucess with his traps. Very helpful fellow. So I’m going to toss out a boil the way I do it, in his honor.
160 lbs crawfish
80 lbs potatoes
80 ears of Corn
8 whole garlic bulbs
24 lemons, halved
2 cup Sriracha
8 cups of boil seasoning (recipe follows)
40 pounds tasso (a southern pork sausage that I make)
40 pounds andouille (another type of sausage that I make)
1. Using a 40-gallon pot, fill with water 3/4 full, add boil seasoning and bring to boil.
2. Add potatoes, of corn, garlic, half of the lemons lemons and Sriracha sauce.
3. Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
4. Add crawfish and boil for another 2-3 minutes. Turn off the heat.
5. Let crawfish soak, covered, for 15-20 minutes. Check to make sure they are all cooked. (red like lobsters)
6. At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
7. Dump the contents of the basket onto the serving table and sprinkle with Cajun seasoning (recipe follows).
8. Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.
- 2 cup mustard seeds
- 24 tablespoons coriander seeds
- 16 tablespoons whole allspice
- 16 tablespoons dill seeds
- 8 teaspoon whole cloves
- 48 small dried red chilies crumbled, or 8 tablespoon crushed red pepper
- 64 bay leaves
Mix and throw in a boil….this will fit this recipe.
- 3/4 teaspoon white pepper
- 1 tablespoon sweet paprika
- 2 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cayenne
- 3/4 teaspoon black pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
This you just mix and toss over the table full of goodies.
This should feet about 160 people….unless they are extremely hungry!