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Crawfish Boil!

March 21, 2011

by Elizabeth

Husband and I spent this past weekend in Monroe, Louisiana visiting his Grandma Ann. We had a wonderful time exploring the bayou, relaxing outside, and eating amazing Cajun food. But our favorite meal had to have been Boiled Crawfish at Cormier’s for lunch Saturday afternoon. It was so fun it made me want to plan our own crawfish boil! Granted, all you really need for a crawfish boil is a massive supply of paper towels and newspapers (and a perfect spring day and some beer for good measure) – but since we’re imaginary party planning here, I decided to go a little more high cotton.

Rattan Tray for drinks, Mason Jar Drink Dispenser, Galvanized Tray to pile up with Crawfish, LA Melamine Plates, Reusable Paper Napkins, Invitations, Galvanized Bucket for napkins and hot sauce, Acrylic Tumblers, Hanging Mason Jar for decor, Cafe Dining Set.

Crawfish Boil Recipe, via Martha Stewart

(I know, I know – isn’t Martha more Lobster Boil than Crawfish Boil? Yes – but this recipe is pretty standard, yet serves a more manageable amount than most crawfish recipes, so we’re going with it.)

1/4 cup coarse salt, plus more
2 lemons, sliced into 1/2-inch-thick rounds
4 (3-ounce) boxes of Zatarain’s Crawfish Boil
1 head of garlic, cloves separated and peeled
2 teaspoons cayenne
2 dried bay leaves
2 1/2 pounds (about 36) small new potatoes
6 ears corn, shucked and halved crosswise
15 pounds live crawfish
Freshly ground pepper

Fill a large stockpot with about 15 quarts water. Add salt, lemons, crawfish boil, garlic, cayenne, and bay leaves; bring to a boil over high heat. Reduce to a simmer; cook for 15 minutes.
Add potatoes, corn, and onions. Return to a boil; cook for 5 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. Season with salt and pepper. To eat, hold crawfish in one hand; gently twist off tail. Peel off first 2 or 3 rings; suck juices out of the head. Squeeze sides at top of tail with thumb and forefinger to break shell; remove meat.
2 Comments leave one →
  1. mary beth permalink
    April 15, 2013 4:10 pm

    Hi-thanks for your ideas. At your imaginary party-what would you serve for appetizers. Hosting one in two weeks.

    • April 16, 2013 10:57 am

      To keep with the Cajun theme – Try Spicy Shrimp Dip (here , or there are lots online); Boudin balls; cut up andouille sausage with mustard; or Better Cheddar. Keep it light and easy – people fill up more than you’d think at a crawfish boil!

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