Despite the fact that this took the largest pot we currently own, in the scheme of crawfish boils, this was rather on the small side. We only fed 4 adults and 2 boys. Though I had never seen either boy eat more than they did at this meal.
This adventure began with the remembering of a new seafood shop in town. In reality, it’s been open at least a year now. We really have been meaning to stop by since noticing the large CRAWFISH sign in the window. Despite living in Florida, that’s not something we get very often. We decided to stop in one Saturday and check it out. I believe we will become regulars there.
With our 5 pounds of crawfish and 2 pounds of fresh shrimp, we headed home to create magic and find a few people to help us eat this meal.
Crawfish Boil (should feed about 6 adults)
- 5 pounds crawfish (fresh is best, but frozen will work too)
- 2 pounds shrimp (fresh is best, frozen would work too)
- 1 cup Zatarans Crawfish, Shrimp, and Crab Boil (link takes you to Zataran’s site)
- 3 pounds Red Potatoes
- 1 ear of corn per person (you could do more or less)
- 1 artichoke
- plastic tablecloth
In a large stockpot, mix about 4 quarts of water (we didn’t actually measure, we just filled our pot and added more water as needed.) and Crab Boil. Add the artichoke. Bring water to a boil.
While waiting for water to boil, cut up potatoes and shuck the corn and cut into halves or thirds. When water is boiling, add the potatoes and boil for about 10 minutes. Then add corn and boil for about 5 minutes.
When the potatoes are nearly cooked, it’s time to add the crawfish and shrimp. Toss in the crawfish first. Let boil a minute, then add the shrimp. Boil for another minute or until the shrimp have curled and are pink. Remove from heat and let sit 15-20 minutes (If you want to make it even spicier, add cold water or ice and soak for 20-25 minutes).
While the hot soak is going on, spread the plastic tablecloth over your table. Then spread the newspaper across the middle of the table. Grab a roll of paper towels to use as napkins.
Just before serving, drain the water from the pot. To serve, spread the boil over the newspaper in the middle of the table. Then comes the best part. Roll up your sleeves and dig in!
I thought I had many wonderful photos of this meal, but they are all blurry. I only have one that turned out. I borrowed a couple of photos from previous boils in NOLA.