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Crawfish Boil with Vegetables

Fried Fish Salad recipe image
This classic boil combines live crawfish with small potatoes, fresh corn, and onions in a seasoned broth. The ingredients are boiled together and then finished with a spicy seasoning mixture for a flavorful, communal meal. Perfect for gatherings, this dish is best served with bread and plenty of paper for peeling.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 2008
Dietary: Gluten-free
Description
This classic boil combines live crawfish with small potatoes, fresh corn, and onions in a seasoned broth. The ingredients are boiled together and then finished with a spicy seasoning mixture for a flavorful, communal meal. Perfect for gatherings, this dish is best served with bread and plenty of paper for peeling.
Ingredients
  • 50 Pounds Live crawfish
  • 5 Pounds Small new potatoes
  • 12 Large ears of fresh corn, shucked
  • 5 Pounds Small white onions
  • 2 Cups Salt
  • 1/2 Cup Ground white pepper
  • 1/2 Cup Ground black pepper
  • 1/2 Cup Ground red pepper
  • 1/2 Cup Vegetable oil
  • 1 Cup Green pepper, coarsely chopped
Directions
  1. 1
    Wash the crawfish and pick out any debris. Rinse well with a garden hose and remove any dead ones. Always wear gloves when handling crawfish.
  2. 2
    Fill a large 40-quart stock pot a quarter full of water.
  3. 3
    Add the salt, ground white pepper, ground black pepper, and ground red pepper. Bring to a boil.
  4. 4
    Add the whole onions, corn, and new potatoes. It is easier to remove them later if you place them in a cloth sack.
  5. 5
    Return to a boil, cover, lower heat to medium, and let cook for 8 minutes.
  6. 6
    Add the crawfish, cover again, and raise the heat to high.
  7. 7
    After steam begins to escape from under the lid, cook for 7 minutes more.
  8. 8
    Remove from the heat and let sit for 4 minutes. Do NOT remove the lid until this point.
  9. 9
    Remove the onions, corn, and potatoes to a bowl. Drain the crawfish.
  10. 10
    Place the crawfish in a large insulated container (an ice chest works well).
  11. 11
    Have ready the additional seasoning mixture (vegetable oil and coarsely chopped green pepper).
  12. 12
    Sprinkle the seasoning mixture over the crawfish and mix them well to coat.
  13. 13
    Cover and let sit for 7 minutes.
  14. 14
    Serve immediately with the vegetables on the side and lots of French bread on a large table covered with plenty of paper.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2008kcal
% Daily Value *
Total Fat 55.8g86%
Saturated Fat 13.5g68%
Cholesterol 638.4mg213%
Sodium 11058.7mg461%
Total Carbohydrate 42.9g15%
Dietary Fiber 8.6g35%
Sugars 5.5g
Protein 299.9g600%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crawfish, boil, potatoes, corn, onions, spicy, seafood, louisiana, party, summer
Read it online: https://www.chefs-mate.com/recipe/fried-fish-salad-3/