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Leaving the crawfish in the broth for a longer time results in more spiciness.
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Sprinkling additional spice mixture on the crawfish after draining also will increase the spiciness.
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Crawfish Crab and Shrimp Boil: There are many manufacturers to choose from.
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This is a spice blend of salt, cayenne pepper, garlic powder, onion powder, lemon juice, and additional spices.
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Typically a bag of spice mix costs about $5.00.
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The brand used for the show was Lousiana Fish Fry Products Crawfish Crab and Shrimp Boil.
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Instructions:
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Place the cooking pot with its basket on the propane burner and fill with 11 gallons of water, about halfway.
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This should be about the right amount of water to protect against spillage when the potatoes or crawfish are added later.
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Add the 2 sticks of butter and 2/3 of the bag of Crawfish Crab and Shrimp Boil, and the 5 pounds of red potatoes.
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Cover and bring to a boil.
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Cook potatoes for 15 minutes and, while the potatoes are cooking, rinse the crawfish.
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Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes.
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Open the bag and pour the live crawfish into 1 of the coolers.
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With the drain of the cooler open, continue to rinse the crawfish for 5 minutes or until the water runs clear.
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After the potatoes have cooked for 15 minutes, add the corn and continue cooking the corn and the potatoes for 15 minutes more.
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Remove a potato and test for doneness, continuing to cook, if needed.
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Remove the basket and dump the corn and potatoes into 1 of the coolers.
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Close the cooler in order to keep the corn and potatoes warm.
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Pour the crawfish into the cooking basket and lower the basket into the pot.
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Bring to a boil and cook the crawfish for 15 minutes.
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Turn the heat off and allow the crawfish to simmer in the liquid for an additional 15 minutes.
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Remove the crawfish and serve with the potatoes and corn.
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Traditionally, the crawfish is dumped onto a newspaper covered table (we used a door on 2 sawhorses).
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Additional spice mix can be sprinkled on the crawfish, if desired.
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Variation: Some cooks add 1 to 2 pounds of sweet onions, peeled and cut in wedges, and/or the juice from 1 dozen lemons to the cooking liquid.
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Variation: With proper ventilation, several pounds of shrimp could be cooked with approximately 1/2 to 1 cup of the spice mixture indoors.
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However, without proper ventilation the spice mixture fumes will overwhelm the typical house.
