Yield - 500 Pounds plus Side Dishes for about 100 - 125 people
Thanks Tim for the crawfish GIF!!
1/2 CASE 235 COUNT LEMONS-CHOICE
20 LBS ONIONS (Cut in half, skin on)
1 -1/4 GALS GROUND CAYENNE RED PEPPER
1 -1/3 GALS SEA SALT
2 CUPS GRANULATED GARLIC
2 CUPS GROUND BLACK PEPPER
2 CUPS WHITE PEPPER
6 LBS WHOLE GARLIC PODS
1/2 GAL ZATARAIN'S CONCENTRATED LIQUID SHRIMP & CRAB BOIL
50 LBS SIZE "B" POTATOES
500 LBS CRAWFISH
10 LBS HOT DOGS (Frozen)
1 CASE 96 COUNT CORN COBBETTES (Frozen)
Fill 225 gallon pot about half way, add seasonings and cover, bring water to a rolling boil. Add potatoes and garlic, continue to boil for 15 minutes. Check potatoes for doneness, potato centers should be under cooked with about the first 1/4 soft. Add crawfish, cover and return to a boil. Check crawfish when the water returns to a low boil. Crawfish should be easy to peel (but heads will have little flavor). Add corn cobbettes and hot dogs (still in the frozen state), uncover to cool. Use a hose to water down and cool the outside of the pot. The crawfish will start to absorb the seasonings and sink. Allow crawfish to soak for 45 minutes.
This is our recipe for our large boiling pot of 225 gallons. Scale down the recipe for a normal boiling pot of 80 quarts (20 gallons) and one sack of crawfish (about 40 lbs).
If you are boiling a second batch, add an additional 1/4 of all seasonings to the second batch to replace those that were absorbed in the first run.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 25, 2008.