 Crawfish (Seafood) Boil
Makes 8 servings
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Ingredients
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1
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gallon water
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2
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(3-ounce) packages crab boil
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1/3
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cup salt
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1/4
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cup Original TABASCO® brand Pepper Sauce
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1
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large lemon, cut into quarters
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8
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medium white onions, peeled
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4
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artichokes, cut into halves
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3
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carrots, peeled and cut into 2-inch pieces
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1-1/2
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pounds small red potatoes
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4
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ears corn, cut into 3-inch pieces
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3
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pounds crawfish*
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1
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pound large shrimp, unpeeled
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1
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pound andouille sausage or kielbasa, cut into 2-inch pieces
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*Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, lobsters 25 minutes per pound or Dungeness crabs 25 to 30 minutes.
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Heat water, crab boil, salt, TABASCO® Sauce and lemon to boiling in very large pot with removable wire basket. Add onions, artichokes, carrots and potatoes; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables from pot; keep warm.
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Add corn, crawfish, shrimp and sausage to boiling mixture; bring to a boil over high heat. Reduce heat to low; cover and simmer 5 to 8 minutes or until crawfish and shrimp are pink and corn is tender. Carefully remove corn, seafood and sausage.
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To serve, arrange vegetables, seafood and sausage on large platter or place on newspaper or brown paper. Serve with cold beer and French bread.
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Note
Crab boil, also called shrimp boil, is a blend of herbs and spices found in the spice section of supermarkets and specialty stores.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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