Mme. Lisa's Crawfish Boil Recipe

Mme. Lisa, la spécialiste chef de Cajun offers her own Crawfish Boil recipe. You can’t go wrong with this recipe. It’s guaranteed to make you the Cajun chef you always wanted to be.

Makes 10 Servings

Ingredients:	Where to Buy:	Cost:
40 lb. bag live crawfish	Crawfish Co. of Central Fl	Market Price
Bay Leaves	Sam's Club	$3.99
Bag of lemons (2 doz.)	Sam's Club	$2.88
Bag of sweet onions (3 lbs.)	Sam's Club	$3.26
Tone’s Cayenne Pepper	Sam's Club	$3.99
Louisiana Pure Crystal Hot Sauce	Sam's Club	$3.99
Sal’s Homemade Crawfish Boil	Crawfish Co. of Central Fl	$8.00
Corn ½ bushel (24 ears)	Local Grocer	Market Price
#1 red potatoes 5 lbs.	Local Grocer	Market Price
4 oz. Vegetable Oil	Local Grocer	$1.50
Bag of ice, small	7-11	$1.25
6 pack of your favorite beer	7-11	Market Price
1 sm bottle of Zatarain Liquid Crab Boil	Local Grocer	Market Price
1 large ice chest with drain

• Fill your 80 quart pot one inch above the halfway point of your pot with the basket in.
• Add 4-6 ounces of oil. (Helps the crawfish meat come out of their shell easier - mama's secret)
• Add 1 small bottle of Zatarain liquid crab boil.
• Add about 10 – 15 bay leaves
• Add 1 cup Louisiana Pure Crystal Hot Sauce
• Add 3 lbs onions cut in wedges
• Add your 2 dozen lemons cut in half and squeezed into the water and then dropped in.
• Add  5 lbs. #1 red potatoes (called Creamers or salt potatoes)
• Open 1 can of beer.
• Fire up your pot and start drinking your beer.
• Bring your water to a rolling boil and cook the potatoes for 15 minutes.
• While your potatoes are cooking, take your crawfish still in the bag, put them in the ice chest with the drain open and gently rinse them off with the hose. When the water is running clear, dump the crawfish from the bag into the ice chest and again, rinse them off until the water is clear. Then set them aside.
• Husk your corn and break it in half. Then add it to your potatoes and cook for an additional 10 to 15 minutes.
• When you can slide your fork easily into your potatoes, lift your basket and insert your crawfish paddle across the top of your pot and rest the basket back down onto the paddle using the paddle for support while you drain the corn and potatoes. Then dump the corn and potatoes into a container and cover for later. Put the basket back into the pot.
• Add the sack of Sal's crawfish boil.
• Add the container of Tone's Cayenne Pepper (that's right, the whole container)
• Stir all the ingredients for about a minute.
• Add your crawfish.
• Bring to a rolling Boil.
• When you have achieved a rolling boil, cook for 10 minutes and turn the heat off.
• Add your bag of ice and cover. Let soak for 10 – 15 minutes. Now they are absorbing the spices that give them the flavor.
• Open another beer and drink while waiting for the soaking cycle.
• After your 10 – 15 minute soak period, dump on the table or into a clean cooler for serving.
• Enjoy!

Mme. Lisa, la spécialiste chef de Cajun
Homemade Creole Seasoning

Lisa's Creole Seasoning has been handed down for generations. Add it to soups, gumbo, jambalaya & rice dishes. Use for seasoning your poultry, meats, fish and seafoods. Sprinkle directly onto your freshly boiled crawfish. Adds the great creole and cajun flavors to enhance your dishes.

Makes about 2/3 cup

Ingredients:
2 tablespoons salt 2 tablespoons garlic powder 2 ½ tablespoons paprika 1 tablespoon black pepper	1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon dried leaf thyme 1 tablespoon dried leaf oregano

Combine all of the ingredients thoroughly. Store in an airtight jar or container.

Lisa's Creole Seasoning has been handed down for generations. Add it to soups, gumbo, jambalaya & rice dishes. Use for seasoning your poultry, meats, fish and seafoods. Sprinkle directly onto your freshly boiled crawfish. Adds the great creole and cajun flavors to enhance your dishes.