It’s the most wonderful time of the year in Louisiana, also known as crawfish season.
Wayne Matt used to have a secret recipe for boiling crawfish or shrimp, but now we get to share it with you, so it’s not much a secret anymore.

If you don’t have crawfish, this recipe will work well with shrimp too.

 

INGREDIENTS:

For  20 Servings

3 pounds yellow onions

6 heads garlic

6 lemons, halved

1 package (73 ounces) ZATARAIN'S® Crawfish, Shrimp and Crab Boil - Complete

4 pounds small red potatoes

1 sack (35 to 40 pounds) live crawfish, cleaned

1 bunch celery, cut in bite-size pieces

1/4 cup ZATARAIN'S® Concentrated Shrimp and Crab Boil

1 box ZATARAIN'S® Crawfish, Shrimp and Crab Boil - In a Bag

12 frozen mini corn-on-the-Cobb

INSTRUCTIONS

Fill an 80-quart crawfish boiling pot with a basket 1/3 to 1/2 with water. Place pot on a jet-style propane burner on high heat. Add onions, garlic and lemon halves. You can use a small laundry bag for lemons and garlic, or just leave the onions in the mesh bag they come in from the grocery with tags removed.

Bring to full rolling boil.

Stir in Crab Boil Complete.

Add potatoes (in their mesh bag from the grocery or a laundry bag).

Reduce heat to medium-low. Boil 20 minutes or until potatoes are fork-tender.

Remove potatoes.

Return water to full rolling boil on high heat. Add crawfish, celery, liquid Crab Boil and Crab Boil bag.

Return water to full rolling boil on high heat. Start checking doneness just before the water returns to a full rolling boil.

As soon as small gaps start to appear between the head and the tail on the largest crawfish, they are done. Turn off heat.

Add frozen corn and cooked potatoes. Let stand 15 minutes.

Remove corn and potatoes. Let crawfish stand for a minimum of 30 minutes, but 45 minutes is better.

Spread some newspapers or butcher paper on a table.

Drain water out of the pot and then empty everything out onto the newspaper.

Scoop up about three pounds and get to peeling the tails.