boiled crawfish Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole
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Cooking tools:
- Turkey fryer pot
- Basket insert
- Stockpot
- Cutting board
- Chef's knife
- Colander
- Kitchen timer
- Tongs
- Slotted spoon
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cooler
- Kitchen shears
- Newspaper
- Picnic table
- Ice cube tray
- Stove
- Hose
- Bag of ice
- Kitchen towel
- Plate
- Serving platter
- Kitchen mitt
Ingredients
- 15 lbs Live Louisiana Crawfish
- 4 Large Spanish Onions, quartered
- 6 Lemons, halved
- 4 Heads garlic, halved widthwise
- 8 Fresh Bay Leaves
- 3 Bags Crab Boil
- 1 bunch fresh Thyme
- 1 Cup Creole Seasoning
- 1/2 Cup Cayenne, or to taste
- 1 1/2 lbs Kosher Salt
- About 5 Gallons of water, or enough to fill a 30 Quart turkey fryer pot 3/4 full
- 3 lbs Small Redskin Potatoes
- 6 Ears of Fresh Corn, shucked, trimmed and cut in half
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