It’s 92°F outside; but we’re Texans, so we inherently enjoy turning up the heat to a level others would consider pure masochism. And what better way to (mis)treat ourselves than an old-fashioned crawfish boil.
Of course, there’s Pappadeaux (mediocre size/taste), Nate’s (bland), Cajun Corner (I don’t need my fortune told today), or Boiling Crab (charge for water), but for optimal taste for the price, make your own.
Ingredients:
- five pounds of live crawfish
- a bag of crawfish seasoning
- bay leaves
- onions
- celery
- oranges
- potatoes
- corn
- sausages
Directions:
Get your pot as spicy as you can handle. Drop the potatoes and corn in first, they take much longer to cook. Add the rest of the ingredients in and cook until satisfied. Slowly steep the crawfish and boil for 10-15 minutes, or until bright red. Top it off with your choice of lemon pepper or garlic butter (or both.) Voila! Deliciousness with a side of burnt lips!
