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zatarains.com© 2014 Zatarain’s
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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