15 lb Crawfish
2 lb Kosher salt; divided
4 ga Water
3 1/2 oz Big Fisherman Seafood boil
-mix *
5 tb Chinese pepper (a Cajun
-pepper blend) **
2 lb Small new potatoes
5 ea Corn ear; cut in half
2 Garlic heads; unpeeled
Place the crawfish in a large bowl of cool water and add half of the
salt. Stir around until mud and dirt come off the crawfish. Rinse
and pick out any debris and dead crawfish. Rinse several times with
fresh water until the water runs clear, 8 to 10 times.
Fill an 8-gallon pot with water and add the rest of the salt, the
boil mix, and the Chinese pepper. Bring to a boil over high heat and
stir to combine. Once the mixture comes to a boil, add the potatoes,
corn, and garlic. Cook for 10 minutes.
Add the crawfish and boil for 3 minutes. Remove from the heat and
set soak for 10 minutes to allow the crawfish and vegetables to
absorb the flavors. Drain and serve.
* You can purchase the powdered mix at www.bigfishermanseafood.com
** You can find this pepper blend at www.cajunsupermarket.com
From: Big Fisherman Seafood, New Orleans, Louisiana
Recipe from: Alton Brown
Feasting on Asphalt - The River Run
Stewart, Tabori & Chang
ISBN: 978-1-58479-681-7
