FOOD & FUN
crawfish
boil
ingredients
12, 3-oz. bags Zatarain’s Crawfish, Shrimp and Crab
Boil
5 8-oz. bottles liquid Zatarain’s Concentrated Shrimp
and Crab Boil
1 4-lb jar powdered Zatarain’s Crawfish, Shrimp and
Crab Boil
18 oz. table salt
3 .12 ounce bottles bay leaves
1 1.75 ounce bottle cayenne pepper
7 large onions, quartered
12 lemons
6 heads of garlic cut in half
2 large bags of celery with leaves cut into thirds
5 lbs smoked sausage
9 lbs small red potatoes
6 8-oz. boxes of fresh mushrooms
2 sacks of live crawfish (60-65 lbs)
Desired amount of frozen corn on the cob
instructions
Wash celery and cut into thirds. Rinse potatoes and
mushrooms. Cut sausage into bite size pieces. Cut
garlic and lemons in half horizontally. Quarter onions.
Rinse crawfish several times until the water runs clear.
Fill 120 quart stock pot about 60% of the way with
cold, fresh water and turn on burner.
Add all Zatarain’s products, salt, cayenne and bay
leaves. Squeeze lemons into the pot and add the
halved lemons as well. Add onions, celery and
garlic to pot and bring to a boil. Add potatoes and
cook for approximately 5-7 minutes. Add sausage
and mushrooms and cook another 2 minutes. Add
crawfish and bring pot back to a boil. Add corn.
Once the pot begins to boil turn off the heat and
soak up to 30 minutes tasting in 5 minute intervals for
desired amount of spice. Remove from the pot onto a
large table covered with newspaper and enjoy!
Our new crawfish tables are the perfect way to
enjoy this issue’s recipe! Easy cleanup and peeling
convenience make this the ideal dining area for your
next crawfish boil. Stop by the United Ag store to
pick one up today!
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