Louisiana Crawfish Boil
Ingredients
- 2,000 gCrayfish (well rinsed)
- 500 gAndouille sausage (in thick slices)
- 4 pcCorn (cut in three)
- 800 gPotato (whole and washed)
- 2 pcOnion (halved)
- 1 pcGarlic (whole head sliced)
- 500 mlBlonde beer
- 2 pcCitrus limon (L.) Burm. f. (in wedges)
- 2 tbspSmoked paprika
- 1 tspCayenne pepper
- 1 tbspCelery salt
- 3 pcBay leaf
- 5 pcThyme
- 100 gSalted butter (melted)
- 3 tbspCajun spice mix
Method
Crawfish soak up the heat of the chili and the scent of bay leaves in a steaming broth. Potatoes absorb the spicy juices while the andouille brings its smoky character and the corn its crisp texture.
- 1
In a large pot, pour 4 liters of water and the blonde beer. Add the halved onions, the cross-cut garlic head, bay leaves, thyme, smoked paprika, cayenne pepper, celery salt, and Cajun seasoning. Bring to a rolling boil to infuse the flavors.
- 2
Plunge the whole potatoes into the broth. Maintain a constant simmer. A knife tip should sink in without resistance after about fifteen minutes.
- 3
Add the corn cut into three pieces and the andouille sliced into 3 cm rounds. Boil for 10 minutes so the sausage fat begins to coat the other ingredients.
- 4
Toss the crawfish into the pot. They are cooked as soon as they turn bright red and rise to the surface. Turn off the heat immediately to prevent the meat from becoming rubbery.
- 5
Drain everything and spread on a tray. Drizzle with melted salted butter and lemon juice. Stir so each piece shines and is coated in lemony fat.
Frequently asked questions
How do you get this dish right?
- Do not overcook the crawfish; the meat should remain supple and not mealy.
- Let the crawfish soak for 5 minutes in the broth off the heat to absorb more heat.
How long does this dish keep?
Consume immediately. Crawfish do not reheat well.
