Manic Monday - Boil

Don't forget to visit our Manic Monday host, Mo, at It's a Blog Eat Blog World

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I'll be honest - I've never eaten a crawdad/crawfish/crayfish, nor have I have been to a crawfish boil, but this was the first thing of which I thought when I heard that this week's Manic Monday theme was "boil."

Louisiana Crawfish Boil Recipe

Ingredients Needed:

1 (35 to 40 pound) sack live crawfish*
1 (26-ounce) box salt for purging
Water
2 (1 pound) boxes/sacks crawfish or crab or shrimp boil seasoning (see column on left)
6 to 8 lemons, sliced in half
Small onions, peeled
Smoked sausage, cut up into large pieces
Whole mushrooms
Small red or new potatoes, unpeeled
15 to 20 ears of fresh corn on the cob, shucked and broken in halves
6 heads of garlic, split in half exposing pods
Whole mushrooms

* Use over-night delivery for live crawfish. You should order the crawfish to arrive the day before or the day of your crawfish boil.

Equipment Needed:

• One large boiling pot (60 to 80 gallon) with basket insert, and lid (you can use your deep-fat turkey fryer - will cook about 10-15 lbs of crawfish per batch)

• Outdoor high-pressure propane cooker

• Large tub or two ice chests (depending on the amount of live crawfish)

• A large paddle for stirring the crawfish.

• A large picnic table with plenty of newspapers to cover it, several rolls of paper towels, and a large garbage can.

For more details on the "hows" and "whats" of a "proper" crawfish boil, click here.

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