Texas Creole Crawfish Boil - Brennan's of houston

The Goods

40 lbs. sack of live crawfish

8 ears of corn (halved)

24 red creamer potatoes, whole

2 lbs. smoked sausage, cut up

The Flavor

1/2 head of celery, diced medium

4 heads of garlic (tops cut)

6 lemons, halved

4 large onions, quartered

2 lbs. crimini mushrooms, whole

2 cups Crystal Hot sauce

1 cup Worcestershire

6 Jalapenos, whole

12 bay leaves

2 lbs. unsalted butter

1 container iodized salt (1# 10 oz.)

1/2 cup cayenne pepper

5 bags Zatarain’s crab boil

2 lbs. crawfish boil powder

Method:

In a large ice chest or two, cover crawfish completely with cold water. Give them a bath, drain and refill. Purge them three to four times until the water comes out clean. Once cleaned, drain and prepare boil.

To a large pot, add 10 gallons of water, “flavor” ingredients (except for salt) and bring to a rapid boil. Boil for 15 minutes.

Drop the corn, potatoes and smoked sausage into a basket or wrap in cheesecloth. Cook 8 to 10 minutes or until potatoes are tender. Once cooked remove and keep warm.

Add salt, then crawfish and cover the pot. When the water comes back to a full boil, cook for 2 minutes, shut off the burner and soak crawfish for 25 minutes and serve with vegetables immediately.