Louisiana Crayfish Boil is a delight I was first introduced to about 25 years ago on holiday in Southern America. Since then, it has been a frequent visitor to my home especially when a lot of friends are visiting. This dish is all about sharing with family and friends. Served as a main dish, crayfish have become easier and easier to buy even in England. I tend to serve the boil with several dip of varying heat to accommodate all tastes. This recipe is for 4 people as a main dish depending on appetites.
Louisiana Crayfish Boil
This simple dish is rammed full of flavours and textures. A real Southern America dish.
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Servings: 6 People
Calories: 622kcal
Ingredients
Instructions
- Place a large pot over a high heat and add about 4 litres of water. Bring it to a boil.
- Add the onions, garlic, bay, lemon wedges, seasoning, salt and peppercorns to the boiling water and reduce the heat to a simmer.4 large onions, 6 cloves garlic, 4 leaves bay, 2 tbsp black peppercorns, 4 tbsp seasoning, 2 medium lemons, 4 tbsp salt
- Leave to simmer for 10 minutes so the flavours can merge.
- Add the corn cob, sausage and potatoes to the pot and cook until the potatoes are tender. About 10 minutes.8 medium potatoes, 8 mini corn cob, 550 g smoked sausage
- Add the crayfish and cook for 5 – 7 minutes or until the shell turns red.2 kg crayfish
- Drain the pan and transfer the crayfish, potatoes, sweetcorn, sausage and lemon wedges to a serving platter together with any other ingredients you have added.
- Serve with chilli dips, melted butter and other sauces you enjoy.
Nutrition
Calories: 622kcal | Carbohydrates: 75g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 120mg | Sodium: 5493mg | Potassium: 1848mg | Fiber: 14g | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 84mg | Calcium: 279mg | Iron: 8mg