Bring a bit of New Orleans with a Crawfish Boil Party for this coming Mardi Gras. It’s is simple to do. Just boil crawfish with your favorite Louisiana seasonings, lemons, onions and corn on the cob. Cover up an outdoor table with newspaper and place freshly boiled crawfish for your guests to peel and enjoy. Provide bibs, extra napkins and a good tip for female guests is to have plastic gloves as eating crawfish can be kind of messy. Serve with potato salad and Dixie Beer. Pass out beads for everyone to wear. Have some jazz, dixieland or even zydeco music to set the mood. It’s not too late to order live crawfish to overnight to your door. Here are a couple of companies to order from, Louisiana Crawfish Company and Kyle LeBlanc Crawfish Farms.
Recipe from KLC Farms
Crawfish Boil Recipe
|40 lbs. live crawfish, shrimp or crabs||1 bag powder crab boil or 4 oz. liquid crab boil|
|1 box salt||1½ oz. cayenne pepper (Optional)|
|water||2 cloves garlic|
|1-2 large lemons||18 small corn cobs|
|3 lbs. medium red potatoes (unpeeled)||mushrooms (Optional – amount to your taste)|
|2 lbs. small whole onions|
|Fill 1/2 pot of very large pot with water. Add all ingredients except seafood (corn, potatoes, onions, shallots, mushrooms, etc.). Boil ingredients for 20 minutes except frozen corn and mushrooms – boil those for 10 minutes. Take out vegetables and bring water back to a boil. Add seafood and boil 5 minutes for crawfish, 20 minutes for crabs and 3 minutes for shrimp. Remove from heat and allow seafood to soak for 5 minutes with cover off. Remove seafood from water. Serve with seafood dip. For Cajun style serving, place a lot of newspaper on a long table, and pour the drained vegetables and seafood on the newspaper. Allow 4-5 lbs. for heavy crawfish eaters, 2-3 lbs. for light or new crawfish eaters.