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Serving: Central

Boiled Crawfish (Trenasse... Cajun for Crawfish)

The recipe that Jim Braucht uses for the NAICC’s annual Crawfish Boil on the Hill is far older than Jim and its source is unknown. But here ’tis.

1 sack of live Louisiana crawfish (approx. 30-35 lbs.)

8 gallons water

6-8 medium onions peeled and halved

6 pods of garlic halved cross-ways to expose all the cloves

8 lemons halved

16 oz. of cooking oil

8 oz. Liquid Louisiana Crawfish and Crab Boil

2 boxes of salt

1 dozen small red potatoes

1 dozen ears of clean corn

• Purging crawfish is a waste of time, washing them with a garden hose in the basket that they will be boiled in is a great idea.

• Put all your seasoning in a 50-60 quart pot. Bring to a boil for 15 minutes.

• Add corn and boil for 3 minutes and remove.

• Add potatoes and boil for 12-15 minutes or until tender, remove from pot.

• Add crawfish and bring back to a boil for 3-4 minutes, cut off propane, cover with lid and let stand for 20 minutes.

TAGS: Beef
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