Yo crawfish lovers. If you want to get the bang for your buck, it’s well worth it to prepare these mudbugs at home. This week I was able to find live Louisiana crawfish for as low at $1.69/pound. Compare that to a typical crawfish boil at a restaurant for $6/pound. Ever heard of the boiling crab? Yeah, I crave for the “she-bang” sauce. It’s buttery, spicey, garlicky… I am drooling as I speak! The following recipe is a close duplication.
ATTENTION! : The first thing you need to do with your live crawfish is to pour it into a large tub, bucket, whatever container is large enough to clean your crawfish in and fill all the way up with water. Add a tablespoon of salt in the water (this is optional) for every pound you buy. Drain the water from the bucket and keep cleaning until the water is clean.
HOW MUCH IS ENOUGH CRAWFISH? Generally people will eat 2-3 pounds. Expert level eaters will consume about 5-7 pounds.
INGREDIENTS: The following recipe will feed 2. Recalculate according to how much crawfish you buy!
- 4 pounds of crawfish
- 1 stick of butter
- 6 cloves of garlic, finely chopped
- 2 large oranges, cut in half
- 8 tablespoons of crawfish boil seasoning, plus extra for sprinkling in the end
- 2 ears of corn, cut in thirds
- sliced sausage
- new potatoes (the small variety, however much you like)
- In sauce pan over medium heat, melt the butter and add the garlic. Let the flavor come together for 10 minutes. Pour the garlic butter mixture in a large mixing bowl and set aside.
- Fill a large boiling pot with water. After the water boils, add corn, potatoes, sausage, crawfish seasoning, and squeeze the oranges for juice and throw the entire halves into the water. Cook for 15 minutes.
- Finally, add the crawfish and cook for 4 minutes, remove from heat and let the crawfish soak for another 5 minutes.
- Drain and toss into the garlic butter mixing bowl. Sprinkle with more crawfish seasoning on top and continue to toss so you get garlic and butter all over!