CRAWFISH BOIL | INGREDIENTS AND INSTRUCTIONS | THANKS TO ROSS FOR ALL THE INFORMATION

This video is about THE EASTER CRAWFISH BOIL AT ROSS AND BETH'S HOUSE 4-17-2022You will learn what ingredients Ross used plus clear instructions on how to boil, when to boil, how long to soak, and when to serve.A special thanks to Ross and Beth for hosting our annual family Easter gathering, providing ALL the drinks and food and for cleaning up later. Below is the menu Ross followed with one exception. I did add some additional information regarding pot size and amounts of water.Also I'd like to thank Zatarain's for making such great products. If only there was a way to let them know.HOW TO BOIL CRAWFISH / TRADITIONAL STYLEIngredients30-40 Pound sack of live crawfish1 Large container of dry crab boil 4.5 POUND7 ounces cayenne pepper1 container of liquid crab boil 16 OUNCES6-8 large onions cut into quarters1 stalk of celery cut into half or thirds8-10 heads of garlic separate the cloves8-10 large lemons cut in half 1 bag of small round red potatoes1 bag of carrots cut into thirds12-15 ears of frozen corn2 one pound packs of mild smoked sausage cut into 2 inch pieces2 16 ounce packages of button mushrooms2 bags of Brussel sproutsHOW TO BOIL CRAWFISH / TRADITIONAL STYLEIngredients30-40 Pound sack of live crawfish1 Large container of dry crab boil 4.5 POUND7 ounces cayenne pepper1 container of liquid crab boil 16 OUNCES6-8 large onions cut into quarters1 stalk of celery cut into half or thirds8-10 heads of garlic separate the cloves8-10 large lemons cut in half 1 bag of small round red potatoes1 bag of carrots cut into thirds12-15 ears of frozen corn2 one pound packs of mild smoked sausage cut into 2 inch pieces2 16 ounce packages of button mushrooms2 bags of Brussel sproutsINSTRUCTIONSI am adding the paragraph below because all boiling pots are not the same size.Put crawfish in the metal strainer and put all that in the cold boiling pot. Add enough water to just cover the crawfish.Remove strainer and crawfish. Scratch the water line on the inside of the pot with a screw driver.You now know the proper level of water needed to boil that sack of crawfish.With strainer in pot with the proper amount of clean water, add onions and potatoes and boilfor 5 minutes.Add celery, carrots and cook for an additional 4 minutes. Remove the strainer from the pot.ADD SPICESCrab boilLiquid crab boilCayenne pepperBring water to a boil. Pour crawfish into the strainer on top of the precooked veggies.With water at a rolling boil, add the strainer back into the pot. Be careful not to go too fast.When the water starts to boil again and the crawfish start floating to the top, TURN OFFTHE HEAT.Add mushrooms and Brussel sprouts. Allow the entire batch of crawfish to soak for 45 minutes.During this time, it's a good idea to use a paddle and agitate the crawfish as the seasoning tends tosink to the bottom.You can use a fan to help cool the pot or even spray cold water on the outside of the pot to aid in cooling.After 45 minutes, raise up the basket and hold it over the pot allowing the liquids to drain back into the pot.You can now serve the crawfish.IF YOU WANT TO DO A SECOND BOIL USING THE SAME WATERBring water to a boil.Add onions, garlic and potatoes for 5 minutes.Now add celery and carrots for 4 minutes.Take the strainer and veggies out.Add 1/2 jar of dry crab boil, 1/2 bottle of liquid crab boil and only 3 1/2 ounces of cayenne pepper.Bring water back to a boil.Add crawfish back to the strainer, then slowly put the strainer back into the pot of boiling highly seasoned water.Bring back to a boil and wait to see the crawfish floating.Turn off the heat.Add mushrooms and Brussel sprouts. Allow to cool for 45 minutes doing the same process as the first batch.EnjoyRecipe compliments of Mr. Vick Schmitt.PLEASE SHARE OUR VIDEOSLIKE AND SUBSCRIBE
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