Servings: 10
Ingredients
- 4 x Boxes salt (no size mentione
- 6 x Pouches crab boil
- 9 x Lemons
- 8 ounce Cayenne pepper
- 5 lb Small white onions
- 1 x Garlic
- 24 x Small potatoes
- 1 x Smoked sausage
- 1 x Corn
- 50 lb Live crawfish
Directions
- Bring seasonings to boil for 10 min. Add in potatoes, corn, and smoked sausage. Boil for another 10 min. Add in crawfish. Bring back to boil.
- Cut fire off immediately. Let soak for 20 to 30 min. Drain. Peel and eat.
- While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones.
- Always wear gloves when you fool with crawfish, but remember, they can still healthy pinch you through gloves.
- Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 563g | |
Recipe makes 10 servings | |
Calories 401 | |
Calories from Fat 38 | 9% |
Total Fat 4.52g | 6% |
Saturated Fat 0.93g | 4% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 34mg | 1% |
Potassium 2091mg | 60% |
Total Carbs 88.65g | 24% |
Dietary Fiber 17.2g | 57% |
Sugars 14.18g | 9% |
Protein 11.58g | 19% |
Advertisement
Advertisement