Crawfish Boil
Meat Church Crawfish recipe:
Meat Church BBQ Supplies:
Loco Cookers:
Thermapen
Even though Meat Church is synonymous with BBQ, I have boiled crawfish for over 20 years. I attended a crawfish boil hosted by some buddies years ago and was immediately hooked. I convinced the cooks from Louisiana to help me learn the craft at a young and went on to host huge, annual boils that became legendary.
Crawfish cooks lead me to fall in love cajun cuisine and have become heavily influenced by it ever since. I love the state of Louisiana, its people, and have taken tons of trips to Louisiana since Katrina to explore & dine.
One thing I figured out early was there are so many different ways to cook crawfish and so many different items to put in the boil. The basics for me are to season the water to your liking, not over boil the crawfish, let them soak (but not too long), add lot of potatoes, corn, sausage and whatever other veg you want your crowd to try and to NOT season the outside of the crawfish after. I've seen and tried a lot of variation over the years. 1 pot vs 2 (hot and cooler to soak), adding veg at different times to vary the heat level, etc. Here is our basic recipe we followed in this video but feel free to make it your own. The fun in outdoor cooking it changing, tweaking and testing new ways to cook recipes. Just get outside and cook something for your family & friends. Enjoy!
Ingredients
1 sack of live crawfish (typically ~35 lbs)
1, 4.5 lb bag of Crawfish Boil Seasoning
8 oz (or more if you like it spicy Crawfish Boil Liquid Concentrate
1lb (or more if desired) Meat Church Holy Voodoo Seasoning
6 large lemons halved
6 large white onions halved
4 cloves of garlic. Tip sliced off to expose.
4 sticks of butter
5 lb (or more) small red potatoes
3 lb (or more) sausage sliced. We like andouille.
1 dozen (or more) corn on the cob (cobbettes)
Crawfish boiling pot and burner
We use Loco Cookers -
Optional items
16 oz white mushrooms
Other veg that loves the heat - cauliflower, asparagus
Cayenne pepper (only add if you are really trying to kick up the heat in the boil)
Anything else you want to add the boil!
Clean your crawfish
Rinse and purge the crawfish. I dump my crawfish out of the sack and into a wash basin or cooler. Then run fresh water over them until they run clean. Remove any dead crawfish. I do not use the old salt trick. I don't think it's necessary.
Prepare your Boil
Fill you pot and ignite the fire to boil the water. Be sure not to overfill the pot and you are going to dump the crawfish and vegetables in the water as well and don't want it to overflow when boiling.
Add the entire contents of the Holy Voodoo & your desired amount of crawfish seasoning (based on spiciness desired) to the water. For a large pot (100 qt or more) I like to add at least 1/3 of a gallon of the concentrate + plus some of the powdered boil seasoning. Add the seasoning to your taste. If you like it spicy then add more!
Bring the water to a boil.
While the water is coming up to temp add the lemons (I like to squeeze the juice in the boil then drop), onions & garlic.
After the water is boiling
Add the potatoes and sausage. Some folks add the corn and mushrooms here. I usually wait and add them when I kill the fire and the crawfish are soaking, but it works either way.
After 10 minutes of boiling the potatoes and sausage drop in the live crawfish. Turn your burners wide open (max fire) and bring them to a boil. When the water returns to a boil allow them to cook for 3 mins then kill the fire.
Add the mushrooms and corn. I love a Loco Crazy Spoon -
Allow the crawfish to soak for 20 - 30 minutes to add spiciness. When the crawfish are starting to drop in the water you know they are soaking up those spices. If you soak them too long the crawfish will turn into mush.
Dump the crawfish and fixins on a table and tell your friends and family to gather around!Follow Matt
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Boiling 10,000 Crawfish!!! Epic Louisiana Crawfish Throw Down in Cajun Country!!
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» Crawfish Boil
1. Spuddy’s Cajun Food Restaurant: Cajun-Style Andouille + Jambalaya
ADDRESS: 2644 LA-20, Vacherie, LA 70090, USA
OPEN: N/A
????????Cajun-Style Andouille: Cut the pork into small pieces. Using a meat grinder, use a chopper plate that will grind the meat into chunks and place in bowl. Add salt and cayenne pepper to the grounded pork and mix. Stuff the pork into the andouille casing. Place the raw andouille into a smoker and allow to cook for 2 to 24 hours.
????????Jambalaya: In a cast iron pot, add hog lard and bring to a simmer. Once simmering, add chopped onion and cook until caramelized. Mix in pieces of chopped pork and allow to cook until it’s tender. Add chopped andouille and cook until brown. Add hot sauce, celery, bell peppers, smoked sausage and water into the pot. Add salt, pepper, paprika, garlic and cayenne pepper. Add more water to the mixture (roughly 1.5 gallons). Finally, add 8lbs of extra long grain rice and continuously stir for 10 minutes or until the water is gone. Cover the pot for 45 minutes, then serve when ready.
????PRICE: Cajun-Style Andouille - 8.50 USD per pound | Jambalaya - 4.00 USD per serving
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2. Spuddy’s Place: Crawfish
ADDRESS: N/A
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????????Crawfish: Fill a large pot ⅓ to ½ with water. Bring water to a boil, then add salt, pepper, crab boil. Add the potatoes, onions, garlic, mushrooms, lemons, sausage, or anything else you like. When the potatoes are soft, shut the fire off and let it soak for half an hour to absorb the seasonings. Take everything out. Bring water to a boil then add crawfish to boiling water. Add frozen corn to the mixture and let sit for 20 minutes. When the crawfish sink, the meal is ready to serve.
????PRICE: 7.00 USD per pound
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How To Boil Crawfish
Crawfish Boil Recipe | Spicy, Boiled Crawfish with Sausage, Potatoes & Corn
#crawfishboil #crawfish #howtobbqright
How To Boil Crawfish
These delicious little mud bugs are a delicacy in the South. And I know it’s not bbq but I think everyone should know how to throw a crawfish boil.
First you’ll need a big pot and strainer basket. I use an 80qt aluminum pot made by Bayou Classic right here in Mississippi. They also sell the jet burners that I use to bring the big ole pot to a boil. Next you’ll need to source some crawfish. They’re available all over the place now days. Ask with your local seafood guy, or check out one of the Louisiana companies shipping them straight from the bayou.
Once you have the necessary equipment and the crawfish, it’s easy, but more fun to do it with friends. I invited my Buddy Mark Williams from Swine Life BBQ over and this is the recipe we’ve perfected.
For our setup we use 2 pots and 2 burners. The first pot is the boiling pot. This pot cranks up the temperature and cooks the crawfish.The second pot is where we soak the crawfish at a lower temperature so all the flavor in the pot gets drawn into the crawfish. Both pots are filled half way with water about 40 quarts each. Then the burners are lit and we add the seasonings:
- 4.5 lbs dry crawfish boil
- 32oz liquid crawfish boil
- 1 stick butter
- 1 cup vinegar
- 1 cup kosher salt
- 1 bottle Killer Hogs AP Seasoning
- 1 bottle Swine Life Mississippi Grit Seasoning
- a handful of garlic cloves
- one lemon
Each pot is brought to boil and allowed to cool twice, so all of the flavors are mixed well and concentrated. At this point leave the burner going on the cook pot and turn off the heat on the soak pot. We want the soak pot to cool off all the way down to 160 degrees.
Now you have to clean the crawfish; basically wash all the mud and dirt from the swamp off of them. I use a tub called “The Crawfish Washer”; but you don’t have to use the crawfish washer a simple cooler will work just fill and drain it multiple times until the water is clear.
Dump the clean crawfish in the strainer basket and lower them down into the boiling pot. As soon as the pot returns to a boil (about 5 - 10 minutes) set a timer for 3 minutes. The crawfish will turn a bright red and float to the top of the pot. Carefully pull the strainer basket out and lower it into the soak pot. Stir the crawfish around and set a timer for 20 minutes.
If you’re only using one pot you can simply add a 10lb bag of ice to the boil pot. Be sure to kill the burner and stir the ice into the pot. It will chill the water down and create the same effect. It’s great for 1 sac of crawfish but if you’re cooking multiple sacs, you’ll have to add more flavor because the ice will dilute the water.
Once the crawfish have soaked for 20 minutes, dump the strainer into a dry cooler and close the lid.
Drop the potatoes, onions, garlic, and mushrooms into the strainer basket and lower it into the boiling pot. Cook everything for 10 minutes and add the smoked sausage. Cook another 5 minutes and check the potatoes for tenderness. As soon as they’re fork tender turn off the gas and add the corn. Let it soak for 5 minutes and it’s ready to eat.
Dump the crawfish out on newspaper and add the sides and you’ll have a crawfish feast. All you need is some buddies and a cooler of cold beer!
***This recipe is for 2 crawfish pots (1 cook pot & 1 soak pot)***
- 2 sacks of live crawfish
- 80 quarts water (40 quarts ea. pot)
- 2- 4.5 lbs bags dry Louisiana Crawfish/Crab boil seasoning
- 64oz Louisiana liquid Crawfish/Crab boil
- 2 bottles Killer Hogs AP Seasoning
- 2 bottles Swine Life Mississippi Grit Seasoning
- 2 cups white vinegar
- 2 cups kosher salt
- 2 sticks butter
- 2-3 lemons halved
- 2 dozen garlic cloves
Crawfish sides:
- 3lbs new potatoes
- 4 medium size onions
- 2 dozen peeled cloves garlic
- 4 pints whole white mushrooms
- 4lbs smoked sausage cut into bite size pieces
- 2 dozen corn on the cob (small size)
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