If you enjoy entertaining and are thinking about a cook-out that will have people talking, you might want to try Cajun. If you do go with a Cajun theme you’ll want to make Boiled Crawfish the center piece of the cook-out. The cost isn’t much more than serving steaks, but what a great change of pace.
You can substitute shrimp for crawfish but I don’t think it’s quite the same. We order our (click here) crawfish from Charleston Seafood
- 20 pounds crawfish or shrimp
- 1 box salt
- 6 tbsp. cayenne pepper
- 6 tbsp. black pepper
- 4 lemons, halved
- 6 medium onions
- 10 red potatoes, unpeeled or cut in half
- 6 ears of corn, fresh or frozen
- 1/4 cup oil (optional) helps makes peeling easier
- 1 tsp white pepper
- 1 tsp cayenne pepper
- 2 tsp black pepper
- 2 tsp salt
- 1/2 box salt
- 3 tbsp. each of black and red pepper
- 2 tsp ground clove
- Remove any dead crawfish and clean the rest with a salt purge. Put about a cup of salt into a large tub of water, stir it up a bit, and drain. Repeat this process one more time without salt.
- Fill a large stockpot (42 quart is a standard crawfish boil pot size) with water and bring to a boil. Season water with 1/2 cup salt, 3 tablespoon white pepper, 3 tablespoon black pepper and the lemon. Add the potatoes (and sausage, if you’re using it), cover and cook for 8 minutes.
- Add the corn, onions and crawfish. Bring back to a boil, cover and cook for 7 to 10 minutes or until crawfish turn red and float to the top. Turn the heat off and let the crawfish sit for 4 to 5 minutes; this will allow the crawfish to absorb the seasonings. Drain the water or dish out the crawfish and vegetables.
- Place the crawfish in an ice chest and sprinkle with two teaspoon each of white, red and black pepper and two teaspoon of salt. Stir. Close the lid of the chest and the steam will meld the seasonings to the crawfish.
Allow 3 to 5 pounds per person. Serve with ice cold beer.