Small Scale | Crawfish Boil

I’m craving….. a crawfish boil!

I grew up in New Orleans and all of my friends are always having these great crawfish boils and posting fabulous pictures on social media sites that I drool over. So, for those who can’t do the whole sha-bang but want their own little  crawfish boil, this one’s for you.. and me!

Yield: 4 – 6 servings
Preparation: 15 minutes
Cook: 45 minutes

Ingredients
1/4 cup kosher salt
2 teaspoons freshly ground
black pepper
3 (5-ounce) packages crawfish boil
1 head garlic, separated and peeled
1-1/2 teaspoons cayenne pepper
4 dried bay leaves
2 pounds small new potatoes, cut in half
6 ears corn, shucked and cut in half
3 medium yellow onions, peeled and quartered
15 pounds live crawfish
Directions
Fill a large stockpot with approximately 15 quarts water. Add salt, pepper, crawfish boil, garlic, cayenne, and bay leaves; bring to a boil over high heat. Reduce to a simmer; cook for 20 minutes.
Add potatoes, corn, and onion. Return to a boil. Cook for 10 minutes.
Add crawfish, and return to a boil. Cook for 10 minutes.
Using a large slotted spoon, transfer crawfish and vegetables to a large serving platter.

Recipe courtesy of Taste of the South – thank you and happy eating! Picture and more yummy recipes courtesy of NOLA Cuisine.

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