Easy Louisiana Crawfish Boil Recipe
Plain and simple: this is THE way to make your boil for crawfish season! Our friends at H-E-B make this recipe with Zatarain's seasoning and Dos Equis Special Lager.
Ingredients
- 18 ounces Zatarain's Crawfish Shrimp & Crab Boil
- 8 ounces Louisiana Concentrated Crawfish Crab and Shrimp Boil
- 1/4 cups vegetable oil
- 1 large white onion
- 72 ounces Dos Equis Special Lager
- 25 lbs. live crawfish
- 2 1/2 lbs. red C potatoes
- 6 ears of corn shucked and halved
- 1 lbs. andouille sausage links
Instructions
- Bring a large pot filled half way with water to a boil. Add both seafood boils, oil, onion and beer. Boil 20 to 30 minutes.
- Meanwhile, clean crawfish using two, 5 gallon buckets. One that has holes, one that doesn't. Rinse until water runs clear, about 4 to 6 times.
- Once the liquid has boiled, add potatoes and corn. Bring back to a boil and cook 10 minutes.
- Add crawfish and sausage. Boil 3 additional minutes.
- Turn off heat. Leave pot covered and let sit 10 minutes.
- Strain and serve.
Notes
This recipe is provided courtesy of H-E-B.
Tried this recipe?Let us know how it was!
