It is crawfish season and Easter is right around the corner. When you have your family and friends over, why not treat them to a crawfish boil? Everybody loves this local treat, and it is a great meal for a social gatherings especially when you add some potatoes, onions, garlic, mushrooms, Brussels spouts, corn, etc. Here are some of Mulate’s secrets for an amazing crawfish boil!
What You Need
9 gal. water
5 lemons, quartered
13 cups of crab boil (find it in the seasoning section of your grocery store, if it doesn’t have salt add 6 cups)
4 cups of cayenne pepper
8 onions, quartered
3 heads garlic
2 oranges, quartered
3 lb. small red potatoes
1 sack crawfish, about 40 lb.
8-12 ears corn
How It’s Done
In an extra-large stockpot, bring all the ingredients except for the crawfish and corn to a boil. Add crawfish and bring back to a boil. When water begins to boil again, turn off heat and add corn. Let crawfish and seasonings soak for 20 minutes. Try to cool off the pot as soon as possible. We usually hose down the outside of the pot, which works really well. After 20 minutes of soaking and cooling, drain the crawfish ans seasonings. This serves about 8 people.
Cover a long table with one layer of garbage bags and a few layers of newspaper. Pour the crawfish over the center of the table and dig in! Tip: If you hate the smell of crawfish on your fingers, maybe a friend can peel them for you or consider wearing gloves.
To enjoy Cajun food, join us at Mulate’s for authentic Cajun cuisine, music, and dancing.
We’re located at 201 Julia Street in the Warehouse District, and laissez les bon temps rouler. For more information, call (504) 522-1492 or contact us by email at firstname.lastname@example.org to inquire about accommodating large groups.