MAR_APR_2014_FINAL

Pour 40 lbs. of crawfish into a large tub and cover

with water. Stir crawfish for 3 minutes, removing

any dead crawfish and debris that floats to the top.

Drain off water. Repeat 3 to 4 times until crawfish

are clean.

In a large pot (about 15 gallons), add 6 gallons of

water, three 3-oz. bags of Zatarain’s dry crab boil

and set the heat on high.

Add 72 oz. of Zatarain’s pre-seasoned crab boil,

Zatarain’s cayenne pepper, 4 halved onions,

3 halved lemons, 4 heads of garlic and 2.5 lbs. of

potatoes, bring to a boil and cook for approximately

20 minutes. Add 10 ears of corn and cook for an

additional 5-6 minutes. Remove the potatoes

and corn; reserve, keeping warm.

Add the crawfish and Zatarain’s liquid crab boil to

the rolling boil mixture and stir. Cover and bring

back to a slight boil, turn off heat and let stand

covered for 20-40 minutes or until desired spice

level is achieved. Drain and serve with reserved

corn and potatoes.

Crawfish boil

cooking directions

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2/14/14 2:13 PM

COUPON

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