Crawfish Boil Recipe

click to rate
0 votes | 7638 views
Servings: 6

Ingredients

Cost per serving $4.32 view details

Directions

  1. * Note : See the "Bayou Blast - (Emeril's Creole Seasoning)" recipe that is included in this collection.
  2. For the stock: In a large stock pot with a basket insert on high heat, add in the water, salt and peppercorns. Add in the rest of the seasonings, cover and bring up to a boil. When the stock is at a boil, add in the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 min. Add in the remaining ingredients, except for the crawfish. Cover the pot and bring back up to a boil, about 5 min. Taste the stock for seasoning and adjust if needed. Add in the crawfish, cover and turn off the flame. Allow the mix to steep for 5 to 30 min.
  3. To assemble, place brown paper bags on the counter, lift the basket out of the stock and drain. Dump the boil directly on the counter. Serve with plenty of melted butter, beer, and paper towels.
  4. This recipe yields 6 servings.

Toolbox

Add the recipe to which day?
« Today - Oct 26 »
Today - Oct 26
Oct 27 - Nov 02
November 3 - 9
November 10 - 16
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 2518g
Recipe makes 6 servings
Calories 1000  
Calories from Fat 589 59%
Total Fat 66.66g 83%
Saturated Fat 19.74g 79%
Trans Fat 0.0g  
Cholesterol 115mg 38%
Sodium 13794mg 575%
Potassium 2130mg 61%
Total Carbs 65.35g 17%
Dietary Fiber 11.3g 38%
Sugars 8.72g 6%
Protein 38.35g 61%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment