last weekend, we did a crawfish boil at a friend’s place.
we ordered 30 lbs of crawfish off internet. 30lbs was wayyyy too much for 10 ppl. probably 15lbs would have been enough. the crawfish came in pretty much all alive. we put ice on them and they survived overnight.
before cooking them, the crawfish needs to be cleaned really well. they are super dirty animals that grow in dirty water. right before washing them, pour a lot of salt over the crawfish. salt will make the crawfish vomit and purge any dirt and waste in their digestive system which minimizes any fishy taste and smell.
you could stir them so the salt can get in evenly, but be careful dont kill the crawfish.
if you had been to boiling crab in LA, you probably know how amamamamamammazing whole shabang sauce is. here is how a recipe to make some at home and it tastes pretty darn close.
here is how to make the whole shabang sauce:
you will need:
a lot of garlic
a lot of butter – we used 6 sticks
old bay seasoning
A LOT LOOT LOOOOOTTTTT of garlic!!! this is very important! if you dont like garlic, dont even try to make this sauce. this was 3/4 of the whole container garlic. it can never be too much garlic! more garlic please!
then heat all your butter in a pan, then when butter all melted and simmering – add in all garlic.
then add all the seasonings (old bay seasoning, lemon pepper, paprika, cayenne pepper, cajun seasoning). i added about 1-2 spoons each, you can do whatever you want to taste.
put the heat on low and stir constantly so the bottom doesnt burn/stick
here’s a video how i made mine
i added some cooked crawfish in the whole shabang sauce that i made and coated the crawfish evenly with the sauce. super delish, only if i werent on a diet. fml. the sauce is seriously good with anything, seafood, corn, potatoes. ANYTHING!
we never finished the 30 lbs of crawfish