Published on: April 16th, 2008
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live crawfish, 1 sack, approx. 35 lbs
- Zatarain's Shrimp/Crab Boil, liquid (4 oz.) or dry (8 sacks)
- salt, 2 26-ounce boxes
- cayenne pepper, 8 ounces
- lemons, 6 cut in half
- margarine, 1 stick (optional)
- small new red potatoes, whole (optional)
- onion, whole (optional)
- corn on the cob pieces (optional)
- smoked sausage, whole link (optional)
- other optional additions could include a whole head of garlic sliced in half, artichokes, mushrooms, celery, and pineapple
- 60-80 quart boiling pot, with a strainer insert
- propane burner with large jet orifice, and adjustable high pressure gas regulator
- With the pot on the burner, fill pot with enough water so that when the crawfish are added, the water level is a couple of inches below the top. Usually this is about half the pot.
- Turn on the burner full blast. You need a burner and regulator that throws a fire over the pot's entire base, with the flame licking up the side. It needs to be hot enough to bring the pot to a rolling boil in about 15 minutes.
- Add the list of seasonings above and any optional additions as the water is heating.
- Boil crawfish: once the water comes to a rolling boil.
- Add the strainer insert with live crawfish to the boiling water. The water will cool and stop boiling. Cover pot.
- Turn the burner/regulator up full blast to bring the water back to a rolling boil as fast as possible.
- Once the water starts a rolling boil again, boil 3 minutes. Regulate the burner so the rolling boil is maintained, but so the pot does not boil over.
- Soak 13 minutes: Turn the burner off, keep the pot covered, and let the crawfish soak for 13 minutes.
- Remove the strainer from the water, and let the crawfish drain.