Candied Jalapenos Recipe These are Delicous

Prep Time: 30 minutes

Cook Time:  1 Hour

Serving Size. 10 – 12 servings (3-4 pounds per serving)

1 sack (about 35-40 pounds) live crawfish
1 4.5-pound container Crawfish, Shrimp & Crab Boil, Sack Size
1 8-ounce bottle Concentrated Shrimp and Crab Boil (use half)
1 box salt (use half)
1 16-ounce bottle hot sauce (use half)
1 bag small red potatoes (about 3 pounds)
3 yellow onions, halved
6 lemons, halved
8 ears corn, halved
1 package (about 10 ounces) whole white button mushrooms.
3 pounds smoked pork sausage, cut in 3” pieces
½ pound butter (two sticks)
2 small bags ice (10 lbs)
80-quart boiling pot

Purging Crawfish (See our purging video)

Pour sacks of crawfish into large tub or ice chest. Fill with water to cover crawfish and let soak for 15 minutes. With gloves, remove any debris and all dead crawfish. Drain and repeat process until water stays mostly clear after soaking. (Usually 3 – 4 rounds of soaking). 

Directions

Fill crawfish pot halfway with water and bring to rolling boil. Add lemon halves, salt, liquid crab boil, dry crab boil and half bottle of hot sauce into water. Add potatoes and sausage to basket and drop into boiling water and let cook for 5-8 minutes. Remove basket and add crawfish in with potatoes and sausage filling basket about ¾ of the way. Add onions, mushrooms and corn on top and place basket back into pot of boiling water, cover and turn burner on high. Let water come back to rolling boil and cook for 4-5 minutes and shut fire off. Let soak for five minutes then dump the bags of ice in, along with butter and stir (water temp will still be warm). The ice will make the crawfish sink and slow down the cooking process. This also helps the crawfish to absorb the seasoning. Taste crawfish every 10 minutes until seasoned to your taste. If not seasoned enough, continue soaking longer – 30 minutes maximum.  Pull the basket, let drain and serve. Store in ice chest to keep warm.