Aurora Catering's Live Crawfish

Boiled Crawfish

Yield - 500 Pounds plus Side Dishes for about 100 - 125 people

Thanks Tim for the crawfish GIF!!

Ingredients
Seasonings
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
Boiled South Louisiana Crawfish500 LBS CRAWFISH
10 LBS HOT DOGS (Frozen)
1 CASE 96 COUNT CORN COBBETTES (Frozen)

Method

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.

Chef's Notes:

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.