Do you have a recipe for boiling a sack of crawfish?

How To Boil a Sack of Crawfish In A 100 Quart HP Cooker Perfectly Everytime!

LIST OF INGREDIENTS

• Sack Of Crawfish (35 to 40 lbs)
• Geaux Creole Seafood Boiling Mix (4.5lb bag)
• Liquid Seafood Boil
• Garlic Powder
• Celery Salt
• New Potatoes
• Large Lemons
• Mushrooms
• Whole Garlic
• Frozen Corn

STEP 1

• Insert the basket into the pot and fill the pot to the 40% point with water.
• Add the 4 Lb Bag of Geaux Creole seasoning mix.
• Squeeze 6 big lemons into the pot then toss in the rind.
• Pour in 6 oz of Liquid Seafood Boil.
• Add 4 oz of Garlic Powder.
• Add 1 oz of Celery Salt.
• Add the New Potatoes (may want to use a boil bag to keep the potatoes together)
• Stir mix with a big paddle and then light the burner.

STEP 2

• Once the water comes to a boil, allow it to boil for about 3 minutes to to precook the new potatoes.
• Add the Sausage, Mushrooms & Garlic to the pot and stir well.
• Pour 1 sack of Crawfish into the pot and stir well, then cover with the lid.

STEP 3

• When the boil returns(approx. 90 secs), allow it to boil for 2 more minutes.
• Turn off the burner. Add about 10 mini frozen corn cobs and push them down to the bottom, this will also help cool down process.
• Goal of cool down is to get temperature to drop to approximately 150 degrees. A long turkey thermometer works best. Suggested ways to achieve cool down:
  • Pour in a bag of ice
  • Hose down outside sides of pot
  • Utilize a cool down system like our Cajun Halo product.
• Allow the Crawfish to soak for 15 minutes.
• Begin to taste test the crawfish until you achieve your desired spice/heat.
• Lift the basket out of the pot and allow it drain for a few minutes. Use your HPC aluminum paddle to put between basket and pot to have it drain easily.

STEP 4

• Pour out the basket on a big table or into one of our crawfish troughs and enjoy!