“Enjoy a Minnesota Crawfish Boil!”
Recipe:
It doesn’t get any better then this!
- 5-7 pounds per person; live crawfish
- 2 pounds Chorizo sausage
- 1 pound mussels
- 1 (12-ounce) bottle Crystal Hot Sauce
- 1 to 2 (26-ounce) boxes of table salt
- 3 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate (3/4 of a 4-ounce bottle)
- 3 ounces cayenne pepper
- 8 to 10 Red potatoes
- 6 to 8 ears of corn-on-the cob
- 4 onions, cut in half
- 2 Lemons, cut in half
Instructions:
- Purge the crawfish in water to remove sand particles. Soak in fresh water for 10 minutes.
- While you’re waiting, fill an 80-quart pot (fitted with a strainer insert) halfway with water and bring to a boil over a large outdoor burner over high heat. Add hot sauce, salt, Zatarain’s, and cayenne pepper.
- Add potatoes and onions to the pot. (No need to peel.) Boil vegetables for about 10 minutes. Meanwhile, cover a table with newspapers, flattened cardboard boxes, or plastic trays for serving the crawfish.
- Add half the crawfish to the pot. After 5 minutes turn off the heat, cover, and let the crawfish steep to absorb the flavors for 15 to 20 minutes. Drain and dump on the table. Repeat with the rest of the crawfish (you can boil 2 to 3 batches of crawfish in the same water-seasoning mixture).
- Eat plain or with dippin’ sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.
Your probably wondering, “Where’s the beer?” Believe you me, while sitting with friend and neighbors enjoying one of life’s delicious delicacies — you’ll be drinking plenty of beer! If you don’t have the time to catch them yourself, here is a great site to order fresh live crawfish! [www.folseseafood.com] Order the day before…shipped to your door the next morning!
Fat Man’s Landing, MN
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