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Cajun Recipe for Boiled Live Crawfish/Crayfish


Ingredients

  • All products may be ordered from Cajun Crawfish Company.
    10 lbs. live Louisiana crawfish/crayfish
  • 4 ears sweet corn
  • 8-12 silver dollar sized red new potatoes
  • 1 lb. dry seasoning
  • 1/2 cup concentrated Cajun Crawfish boil
  • 2 20-40 qt. aluminum pots
  • Water to fill pots
  • Strainer to scoop boiled food
  • 2 top stove or double gas burners

Preparation:

  1. Nutritional Facts
    Calories 82
    Fat Calories 10
    Total Fat 1.1g
    Saturated Fat --
    Cholesterol 139mg
    Sodium 53mg
    Potassium --
    Protein 17.3g
    Iron --
    **Serving Size 100g/3.5oz(raw)
    Bring 1/2 a pot of water to a rolling boil
  2. Heat 2nd pot of water to around 140-145° Farenheit
  3. Add your seasoning to 2nd pot. Mix well.
  4. Boil corn and potatoes in first pot until potatoes are soft, corn - 10 min. potatoes 15 min.
  5. Remove corn/new potatoes from 1st pot and move into your 2nd pot which is used for seasoning. Soak for 10-30 minutes. Longer soaking = stronger seasoning.
  6. Drop 10 lbs. of live crawfish in boiling pot
  7. Crawfish cook in around 10 minutes. They will all float to the top when they are cooked.
  8. Move crawfish from boiling water to your 2nd soaking pot.
  9. Let soak for 10-30 minutes. Try as they soak to determine your desired strength of seasoning.
  10. Keep boiled food in a ice chest to preserve the temperature.
  11. Enjoy.

 

Call/Email for pointers to our Cajun recipes

Custom Boiling and Catering
972-337-BOIL (2645)
www.CajunCrawfishCo.com