New Orleans Crawfish Boil

crawfish-boil-cajun-style
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Growing up 25 minutes from downtown New Orleans food is engrained into my system. In our family the kitchen was the most important room in the house. No matter what was going on, we could gather in the kitchen to eat, laugh, and enjoy being together. Our family values food as more than simple sustenance – it’s an integral part of celebrating life!  I dedicated the past year to cooking and eating as I wrote a cookbook about all things Cajun. It’s a collection of authentic Cajun recipes I grew up learning how to prepare and share and it includes several secret family recipes passed down the generations. When Barry ‘CB’ Martin asked me to share a “quintessential” Cajun recipe with you he said, “choose something that folks who live near you might serve while watching the big game.” What an easy choice. The traditional family meal enjoyed on Super Sunday in my family is a crawfish boil.

New Orleans Crawfish Boil

At these events, crawfish tails are peeled and crawfish heads are sucked. It’s social standard to invite every soul in the area and the result is a party loaded with family and friends. Oh yes, a crawfish boil is definitely an affair where everyone is family.

New Orleans Crawfish Boil

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: A lot

Serving Size: n/a

Calories per serving: n/a

Fat per serving: n/a

I give you our family tradition: the crawfish boil. At these family and friend events where crawfish tails are peeled and crawfish heads are sucked...it’s social standard practice to invite every soul in the neighboring area and the result is a party loaded with family and friends. Oh yes, a crawfish boil is definitely a family affair.

Ingredients

  • You will need
  • 45 lbs live Crawfish
  • A bag of small new RED potatoes - approximately 5 lbs.
  • 1 large bag of frozen corn on the cob
  • 4 to 6 large lemons halved
  • 4 garlic heads - don't skimp on the garlic - peeled and smashed cloves
  • 1 stick of butter
  • 1 4.5 lb bag of Louisiana brand Crawfish Boil
  • Many rolls of paper towels
  • Newspaper

Instructions

  1. Fill a very large pot with enough water to cover the seafood.
  2. Add the entire bag of Louisiana crawfish boil and bring to a rolling boil.
  3. Add the lemons, potatoes, corn, garlic, stick of butter and the crawfish and return to a rolling boil for 5 minutes.
  4. Turn off the fire and let everything soak for 30 minutes.
  5. Remove all contents and place onto a large table covered in newspaper.
  6. If you're like most Cajuns, enjoy this meal with your favorite beer!

Notes

I give you our family tradition: the crawfish boil. At these family and friend events where crawfish tails are peeled and crawfish heads are sucked...it’s social standard practice to invite every soul in the neighboring area and the result is a party loaded with family and friends. Oh yes, a crawfish boil is definitely a family affair.

This recipe comes from a family tradition of Jessica - the girl behind the Cajunlicious blog and the Cajunlicious Cookbook.

http://www.charbroil.com/community/new-orleans-crawfish-boil/

 

 

 

One thought on “New Orleans Crawfish Boil

  1. Hi Jessica , i’m acrawfisherman from ST.LOUIS there is not a lot of us up here so good for me and my family.I’ve been catching them now for over 40 years,and my dad and grandpa’s before that.Ijust wanted to send you a thankyou for agreat reminder to let them little duds soak it is something i got away from,because everybody is in such a hurry to gobble them up. I can’t wait for the next pot full. thank’s again, crawfish tim.

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