Zatarains Crawfish Boil Recipes

Steps:

• Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
• Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
• Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
• Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

Steps:

• Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely.
• When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.

Steps:

• Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
• Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
• At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
• Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
• Add seafood or vegetables, and cook until done.
• Drain and ENJOY!