Podcast: Seafood Boils!
Seafood boils: Crawfish, Crab, and Shrimp!
A pot of boiled crawfish:
Resources:
www.louisianaseafood.com
www.zatarain.com
The Recipes
Easy Boiled Crawfish
4 gallons water
1 73 oz. jar of Zatarain's Pre-Seasoned Crab Boil
2 1/2 lbs. small new potatoes, scrubbed and unpeeled
8-10 ears corn
40 lbs. (1 sack) live crawfish
Pour live crawfish into a large tub and cover with water; drain and repeat 3 to 4 times until crawfish are clean. Drain off water. Remove and discard any dead crawfish and debris. In a very large (about 15-gallon) pot, combine the 4 gallons water and Zatarain's Pre-Seasoned Crab Boil. Bring to a boil over high heat and boil 5 minutes; add potatoes and cook 5 minutes and remove. Stir in crawfish and cover pot; return to boiling and add corn. Turn off heat and soak for 30 minutes. Drain and serve. Makes 8 to 10 servings.
Boiled Crabs
Ingredients:
kettle
water
4 tbsp. Liquid crab boil
½ cup salt
½ cup vinegar
4 dozen beautiful, live, Louisiana blue crabs
Serves: 4
In your kettle, pour water, add crab boil, salt & vinegar and bring to a rolling boil. Add crabs. Bring to a rolling boil again and boil for 15 minutes. Turn off burner and allow to sit for 5 minutes. Remove crabs (remove basket or strainer), serve on trays, a dozen/tray. Traditionally, boiled crabs are eaten on picnic tables covered with newspaper.
Zatarain's Boiled Shrimp
3-4 lbs Shrimp (20-30 count)
4 Tbsp Salt
1 Tbsp Zatarain's Liquid Crab and Shrimp Boil
2 qt Water
To a large cooking container add 2 quarts water and salt. Bring to boil. Add shrimp and Zatarain's Liquid Crab and Shrimp Boil. Bring mixture to boil and cook for 2 minutes. Remove from fire and allow to soak 2 minutes. Drain and peel.
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