It’s crawfish time in Texas! While Brennan’s of Houston may not be your first thought on traditional crawfish boils, we have someone who knows his way around one. Chef Danny didn’t grow up having BBQ in his backyard, he had crawfish boils! Here is his recipe.
40 lbs. sack of live crawfish
8 ears of corn (halved)
24 red creamer potatoes, whole
2 lbs. smoked sausage, cut up
1/2 head of celery, diced medium
4 heads of garlic (tops cut)
6 lemons, halved
4 large onions, quartered
2 lbs. crimini mushrooms, whole
2 cups Crystal Hot sauce
1 cup Worcestershire
6 Jalapenos, whole
12 bay leaves
2 lbs. unsalted butter
1 container iodized salt (1# 10 oz.)
1/2 cup cayenne pepper
5 bags Zatarain’s crab boil
2 lbs. crawfish boil powder
In a large ice chest or two, cover crawfish completely with cold water. Give them a bath, drain and refill. Purge them three to four times until the water comes out clean. Once cleaned, drain and prepare boil.
To a large pot, add 10 gallons of water, “flavor” ingredients (except for salt) and bring to a rapid boil. Boil for 15 minutes.
Drop the corn, potatoes and smoked sausage into a basket or wrap in cheesecloth. Cook 8 to 10 minutes or until potatoes are tender. Once cooked remove and keep warm.
Add salt, then crawfish and cover the pot. When the water comes back to a full boil, cook for 2 minutes, shut off the burner and soak crawfish for 25 minutes and serve with vegetables immediately.