Texas Creole Crawfish Boil - Brennan's of houston
40 lbs. sack of live crawfish
8 ears of corn (halved)
24 red creamer potatoes, whole
2 lbs. smoked sausage, cut up
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
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.