Wayne Levi's Genuine Original Boiled Crawfish Recipe
Ingredients
| 50 lbs. live crawfish | ||
| 4 3-oz. packages Zatarain's dry crab boil, broken up | ||
| 1/2 cup Zatarain's liquid crab boil | ||
| 2-1/2 lbs. iodized salt | ||
| Cayenne pepper | 1/2 Pound | |
| Granulated garlic | 1 Teaspoon | |
Directions
Put all seasonings in a big pot that will hold 50 pounds of crawfish.
Fill half full of cold water.
Bring water with seasonings to a rolling boil.
Wash crawfish in cold water (a hose works well for this), and pick out the dead ones.
Put crawfish in the pot and bring them barely back to a boil.
It will have a red foam on top.
Turn off fire.
Then, to cool pot down, spray the top of the crawfish and sides of the pot with cold water.
Do not run cold water over crawfish.
Leave crawfish in pot for thirty minutes and stir every 5 minutes.
After 30 minutes, take the crawfish out of the pot.
Sit down and have a good time.
Fill half full of cold water.
Bring water with seasonings to a rolling boil.
Wash crawfish in cold water (a hose works well for this), and pick out the dead ones.
Put crawfish in the pot and bring them barely back to a boil.
It will have a red foam on top.
Turn off fire.
Then, to cool pot down, spray the top of the crawfish and sides of the pot with cold water.
Do not run cold water over crawfish.
Leave crawfish in pot for thirty minutes and stir every 5 minutes.
After 30 minutes, take the crawfish out of the pot.
Sit down and have a good time.
Chef
