Boiled Crawfish Recipe
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Boiled Crawfish

By: Venita Marie  
"I learned this Southern style of cooking from my mother-in-law. Live crawfish are the best, but you can also use thawed, frozen whole crawfish. Just pinch the tails and suck the heads to eat. You can also cook crab, lobster, or shrimp this way."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (1)

Rate/Review | 85 people have saved this

What to Drink?

Wine Riesling
Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 5 servings
 

Ingredients

  • 2 large onions, quartered
  • 10 large cloves garlic, halved
  • 2 lemons, quartered
  • 2 oranges, quartered
  • 5 large stalks celery, cut into chunks
  • 1/4 cup black pepper
  • 1/4 cup seasoned salt
  • 6 jalapeno peppers, halved and seeded
  • 10 pounds live crawfish, rinsed

Directions

  1. Place onions, garlic, lemons, oranges, celery, and jalapeno peppers into a 4 or 5 gallon pot. Season with pepper and seasoned salt; fill with enough water to fill the pot 3/4 full. Bring to a hard boil over intense heat, and allow to boil for 20 minutes.
  2. Add the crawfish, cover, and boil for 20 minutes until the shells turn red. Drain and eat.

Footnotes

  • The nutrition data for this recipe includes the full amount of the boil ingredients. The actual amount of the boil ingredients consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 736 | Total Fat: 10.1g | Cholesterol: 971mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2008 by DAWAIN 
No, No, No. This is nowhere close to how it's done. It's O.K. to put the onions and garlic... MORE

 
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