MAKES ABOUT 8 SERVINGS
Courtesy of Mechelle Fruge-Ryder
· 8 red potatoes, scrubbed
· 8 ears corn, shucked and halved
· 3 cups salt
· 1 cup celery salt
· 3 tablespoons cayenne pepper
· ¼ cup canola oil
· 4 heads garlic, peeled
· 4 lemons, halved
· 2 (3-ounce) bags crawfish boil,
such as Zatarain’s Crawfish,
Shrimp, and Crab Boil In Bag
· 7 gallons water
· 15 pounds live crawfish, sorted and
Vinegar and Pepper Dip, recipe follows
Mudbug Mayonnaise, recipe follows
1. In a 10-gallon or larger pot, combine
potatoes, corn, salt, celery salt, cayenne,
oil, garlic, lemons, and crawfish boil.
Add 7 gallons water; cover and bring
to a boil over high heat.
2. Add crawfish; cover and return
mixture to a boil, and then remove from
heat. Let pot stand, covered, for 20
minutes. Drain solids from liquid, and
serve with Vinegar and Pepper Dip and
VINEGAR AND PEPPER DIP
MAKES ½ CUP
· ½ cup apple cider vinegar
· 1 teaspoon ground black pepper
· ¾ teaspoon salt
1. In a small bowl, combine vinegar,
pepper, and salt.
MAKES 1 CUP
· ½ cup ketchup
· ½ cup mayonnaise
· 4 teaspoons Creole seasoning, such
as Tony Chachere’s
1. In a small bowl, combine ketchup,
mayonnaise, and Creole seasoning.
Refrigerate until ready to serve.
How to Perfectly Peel Boiled Crawfish
1. Separate the tail from the body of the crawfish by gently
twisting and pulling the tail away.
2. Remove the top section of the tail where the meat is exposed
3. Pinch the tail at the “flipper” end, and the meat will release.
Make sure you have enough crawfish for your backyard boil (including
leftovers). Plan for about 2 pounds per guest, though some seasoned
boilers can go through up to 5 pounds in one sitting!