Tannehill Kid
Head Chef
Had our first crawfish boil of the year. We boiled 70+ pounds of crawfish and they were on the small side. Made one pot that was mild and one spicey. Most people like the spicy but not to hot. Use two 60 quart pots filling them a little over half full of water. Then add the to each pot 3 squezzed lemons, 2 whole onions, 16oz Zatarain's concentrated shrimp and crab boil,Loiusiana powder crab boil. Then for the spicey add about half again of the concentrate and powder. In the mild pot put the potatoes and let them boil for ten minutes and then add corn,sausage and mushrooms and let boil for another ten minutes or until potatoes are done. When boiling the crawfish I bring the water to a boil then add the crawfish and when they come back to a boil let them go about 4-5 minutes and dump them in a ice chest and sprinkle Tony Chachere's creole seasoning on them pretty liberal. This is how I do it and has worked pretty darn good for over 30 years.
Here we are purging the crawfish with salty water
These are the items we put in the water and cooked
This is the crawfish boiling
This is the potatoes corn sausage and mushrooms
This is my cooker with two 60 quart pots
Pictures of the family and friends
The first of several platters for me
And Vador after a hard day of cooking
Here we are purging the crawfish with salty water
These are the items we put in the water and cooked
This is the crawfish boiling
This is the potatoes corn sausage and mushrooms
This is my cooker with two 60 quart pots
Pictures of the family and friends
The first of several platters for me
And Vador after a hard day of cooking