Featured Recipe of the H-E-B Backyard Crawfish Boil with Chef Matt and H-E-B Seafood Partner Brian
20 - 30 minutes
6 (3 oz. bags) Zatarain's dry spice boil
8 oz. liquid boil concentrate
25 lbs. live crawfish
6 bottles/cans of Blonde Ale (Southern Star Bombshell Blonde)
3 large onions
6 ears corn, shucked and halved
2 1/2 lbs. small, red potatoes
1 lb. andouille sausage links
1 c. vegetable oil
Bring water to a boil and add powdered crawfish boil,liquid boil, vegetable oil, onions (quartered), and beers. Boil for 20-30 minutes.
While it's boiling, clean the crawfish using two 2 5-gallon buckets, 1 that has holes, 1 that doesn't. Rinse until the water runs clear, about 4 to 6 times.
After the liquid has boiled, add the potatoes and corn. Bring back to a boil and cool for 10 minutes.
Add crawfish and sausage. Boil for 3 minutes.
Turn off the heat. Leave it covered and let it sit for 10 minutes.
Strain everything, using the basket in the pot, and serve.
No Nutritional Information Available