Connection Spring 2015 - Page 24

FOOD & FUN crawfish boil ingredients 12, 3-oz. bags Zatarain’s Crawfish, Shrimp and Crab Boil 5 8-oz. bottles liquid Zatarain’s Concentrated Shrimp and Crab Boil 1 4-lb jar powdered Zatarain’s Crawfish, Shrimp and Crab Boil 18 oz. table salt 3 .12 ounce bottles bay leaves 1 1.75 ounce bottle cayenne pepper 7 large onions, quartered 12 lemons 6 heads of garlic cut in half 2 large bags of celery with leaves cut into thirds 5 lbs smoked sausage 9 lbs small red potatoes 6 8-oz. boxes of fresh mushrooms 2 sacks of live crawfish (60-65 lbs) Desired amount of frozen corn on the cob instructions Wash celery and cut into thirds. Rinse potatoes and mushrooms. Cut sausage into bite size pieces. Cut garlic and lemons in half horizontally. Quarter onions. Rinse crawfish several times until the water runs clear. Fill 120 quart stock pot about 60% of the way with cold, fresh water and turn on burner. Add all Zatarain’s products, salt, cayenne and bay leaves. Squeeze lemons into the pot and add the halved lemons as well. Add onions, celery and garlic to pot and bring to a boil. Add potatoes and cook for approximately 5-7 minutes. Add sausage and mushrooms and cook another 2 minutes. Add crawfish and bring pot back to a boil. Add corn. Once the pot begins to boil turn off the heat and soak up to 30 minutes tasting in 5 minute intervals for desired amount of spice. Remove from the pot onto a large table covered with newspaper and enjoy! Our new crawfish tables are the perfect way to enjoy this issue’s recipe! Easy cleanup and peeling convenience make this the ideal dining area for your next crawfish boil. Stop by the United Ag store to pick one up today! 24