by Chef Dief
IT’S DAT TIME OF YEAR, Y’ALL … anywhere you go in Louisiana, everybody is fillin’ their bellies FULL of crawfish … so here you go! Enjoy (although we know you will!!!)!
You will need a large boiling pot with a strainer and a burner. You will also need a large container (wheelbarrow?) to clean the crawfish.
2 sacks of Crawfish, approx. 70 pounds
2 Zatarain’s Pro Boil
8 oz. Crab Boil concentrate
1/2 doz. lemons and oranges
4 bags of ice
Clean (purge) the mud bugs in fresh water. Fill the pot 3/4 of the way with water and bring to a boil. Add all the seasonings and spices, leave the ice to the side. Once boiling, add the crawfish, cook until they float to the top. As soon as they do, add a bag of ice and let steep for 15 to 20 minutes. Dump them on the table and start again.
C’est La Vie! Bon appétit!
Chef Dief
VIEW OUR 318CENTRAL.COM COOKBOOK FOR MORE RECIPES: http://ow.ly/RU1450CpgRX
