Louisiana Crawfish Boil
Total Time: 1 hourYield: 6 Servings
Source: izzycooking.com
Category: Shellfish
Ingredients
2 1⁄2 pounds Crawfish (fresh or frozen)4 whole Corn (cut into 4-inch pieces)
1 pound Baby Potatoes (halved)
1 whole Onion (cut into 6 wedges)
1 pound Kielbasa (sliced into 1-inch rounds)
12 cloves Garlic
1⁄2 cup Old Bay Seasoning
1 whole Lemon (quartered)
1 tablespoon Salt
1 teaspoon Ground Black Pepper
3 tablespoons Butter
1⁄4 cup Parsley (chopped)
Directions
- Fill up a large pot with water over medium-high heat. Add old bay seasoning, 8 smashed garlic cloves, and lemon. Bring it to a boil.
- Add corn and baby potatoes into the water. Boil for about 10 minutes. Add sausage and onions. Cover with a lid and boil for an additional 5 minutes.
- Gently stir in crawfish. Boil for 5-6 minutes or until the crawfish turns into bright red color. Season with 1 tablespoon salt and 1 teaspoon pepper to taste. (If you crawfish is pre-cooked, you'll only need 3-4 minutes; if yours is frozen, add 2-3 more minutes.)
- Strain the mixture into a large serving platter. Sprinkle with parsley.
- In a small pan heat butter and add 4 minced garlic. Cook until fragrant and add a dash of salt and pepper. Transfer to a small bowl. Serve immediately with butter and bowls of seafood boil broth.