RECIPE - Boiling a sack of crawfish

How To Boil a Sack of Crawfish In A 100 Quart HP Cooker Perfectly Everytime!

LIST OF INGREDIENTS

  • Sack Of Crawfish (35 to 40 lbs)
  • Geaux Creole Seafood Boiling Mix (4.5lb bag)
  • Liquid Seafood Boil
  • Garlic Powder
  • Celery Salt
  • New Potatoes
  • Large Lemons
  • Mushrooms
  • Whole Garlic
  • Frozen Corn

STEP 1

  • Insert the basket into the pot and fill the pot to the 40% point with water.
  • Add the 4 Lb Bag of Geaux Creole seasoning mix.
  • Squeeze 6 big lemons into the pot then toss in the rind.
  • Pour in 6 oz of Liquid Seafood Boil.
  • Add 4 oz of Garlic Powder.
  • Add 1 oz of Celery Salt.
  • Add the New Potatoes (may want to use a boil bag to keep the potatoes together)
  • Stir mix with a big paddle and then light the burner.

STEP 2

  • Once the water comes to a boil, allow it to boil for about 3 minutes to to precook the new potatoes.
  • Add the Sausage, Mushrooms & Garlic to the pot and stir well.
  • Pour 1 sack of Crawfish into the pot and stir well, then cover with the lid.

STEP 3

  • When the boil returns(approx. 90 secs), allow it to boil for 2 more minutes.
  • Turn off the burner. Add about 10 mini frozen corn cobs and push them down to the bottom, this will also help cool down process.
  • Goal of cool down is to get temperature to drop to approximately 150 degrees. A long turkey thermometer works best. Suggested ways to achieve cool down:
      • Pour in a bag of ice
      • Hose down outside sides of pot
      • Utilize a cool down system like our Cajun Halo product.
  • Allow the Crawfish to soak for 15 minutes.
  • Begin to taste test the crawfish until you achieve your desired spice/heat.
  • Lift the basket out of the pot and allow it drain for a few minutes. Use your HPC aluminum paddle to put between basket and pot to have it drain easily.

STEP 4

  • Pour out the basket on a big table or into one of our crawfish troughs and enjoy!

You can also download/print it via pdf file here.