Happy Fat Tuesday! Here is my recipe for an authentic New Orleans crawfish boil using my favorite sponsored product ZATARAIN'S® I loved visiting Louisiana and enjoy the food, fun, and culture! Now you can bring the New Orleans Mardi Gras to your home! ♥
Serves 7
Ingredients ♥
12 pounds live crawfish
8 quarts water
1 package (16 ounces)ZATARAIN'S®, Shrimp and Crab Boil
Complete
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6 ears corn, shucked and halved crosswise
Directions ♥
1 Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean.
Drain. Discard any dead crawfish and debris.
2 Mix 8 quarts water, Crab Boil, onion and garlic in large (20quart) stockpot. Bring to boil on high heat; boil 5
minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes.
3 Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain
and serve. ♥
Serves 7
Ingredients ♥
12 pounds live crawfish
8 quarts water
1 package (16 ounces)ZATARAIN'S®, Shrimp and Crab Boil
Complete
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6 ears corn, shucked and halved crosswise
Directions ♥
1 Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean.
Drain. Discard any dead crawfish and debris.
2 Mix 8 quarts water, Crab Boil, onion and garlic in large (20quart) stockpot. Bring to boil on high heat; boil 5
minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes.
3 Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain
and serve. ♥
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