Creole Crawfish And Shrimp Boil Recipes

Steps:

• Leaving the crawfish in the broth for a longer time results in more spiciness. Sprinkling additional spice mixture on the crawfish after draining also will increase the spiciness.
• Crawfish Crab and Shrimp Boil: There are many manufacturers to choose from. This is a spice blend of salt, cayenne pepper, garlic powder, onion powder, lemon juice, and additional spices. Typically a bag of spice mix costs about $5.00. The brand used for the show was Lousiana Fish Fry Products Crawfish Crab and Shrimp Boil.
• Instructions:
• Place the cooking pot with its basket on the propane burner and fill with 11 gallons of water, about halfway. This should be about the right amount of water to protect against spillage when the potatoes or crawfish are added later. Add the 2 sticks of butter and 2/3 of the bag of Crawfish Crab and Shrimp Boil, and the 5 pounds of red potatoes. Cover and bring to a boil. Cook potatoes for 15 minutes and, while the potatoes are cooking, rinse the crawfish.
• Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers. With the drain of the cooler open, continue to rinse the crawfish for 5 minutes or until the water runs clear.
• After the potatoes have cooked for 15 minutes, add the corn and continue cooking the corn and the potatoes for 15 minutes more. Remove a potato and test for doneness, continuing to cook, if needed. Remove the basket and dump the corn and potatoes into 1 of the coolers. Close the cooler in order to keep the corn and potatoes warm.
• Pour the crawfish into the cooking basket and lower the basket into the pot. Bring to a boil and cook the crawfish for 15 minutes. Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes.
• Remove the crawfish and serve with the potatoes and corn. Traditionally, the crawfish is dumped onto a newspaper covered table (we used a door on 2 sawhorses). Additional spice mix can be sprinkled on the crawfish, if desired.
• Variation: Some cooks add 1 to 2 pounds of sweet onions, peeled and cut in wedges, and/or the juice from 1 dozen lemons to the cooking liquid.
• Variation: With proper ventilation, several pounds of shrimp could be cooked with approximately 1/2 to 1 cup of the spice mixture indoors. However, without proper ventilation the spice mixture fumes will overwhelm the typical house.

Steps:

• Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Steps:

• Fill a huge stock pot, preferably fitted with a basket insert, with about 4 quarts of water. Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than 1/2 way. Squeeze the lemon juice into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, onions, and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices; taste it, don't be afraid to make it strong so some of that flavor can penetrate and get absorbed by the potatoes and stuff.
• Add the potatoes to the pot to give them a head start and simmer for 10 minutes. Now add the corn and sausage; cook another 10 minutes, making sure everything stays covered with the liquid. Toss in the crawfish and shut off the heat. Cover the pot and let the crawfish steep in the flavor for 15 minutes. Drain and spread the crawfish, sausage, corn, potatoes, and onions out on a table that's covered with newspaper. Serve with lemons, hot sauce, and plenty of napkins.

Steps:

• In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with Garlic Bread.
• In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Steps:

• In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
• Add shrimp and crawfish, cover and cook over med.
• heat until shrimp and crawfish are cooked down and pink.
• Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
• Add parsley and green onions.
• Cook another 5 minute.
• serve over hot rice.