Texas Creole Crawfish Boil - Brennan's Of Houston

Chef Danny Trace- Executive Chef at Potente
Brennan's shares their secret to the perfect Cajun crawfish boil. Get ready to invite your friends because crawfish are best shared in groups.

The Goods & Flavor

• 40 lbs. sack of live crawfish
• 8 ears of corn (halved)
• 24 red creamer potatoes, whole
• 2 lbs. smoked sausage, cut up
• 1/2 head of celery, diced medium
• 4 heads of garlic (tops cut)
• 6 lemons, halved
• 4 large onions, quartered
• 2 lbs.Crimini Mushrooms, whole
• 2 cups Crystal Hot Sauce
• 1 cup Worcestershire
• 6 Jalapenos, whole
• 12  bay leaves
• 2 lbs. unsalted butter
• 1 container iodized salt ( 1# 10 oz)
• 1/2 cup cayenne pepper
• 5 bags Zatarain’s crab boil
• 2 lbs. crawfish boil powder

The Steps to Follow

1. In a large ice chest or two cover crawfish completely with cold water. Give them a bath, drain and refill. Purge them three to four times until the water comes out clean. Once cleaned drain and prepare boil.

2. To a large pot add 10 gallons of water, flavor ingredients (except for salt) and bring to a rapid boil. Boil for 15 minutes

3. Drop the corn, potatoes and smoked sausage into a basket or wrap in cheesecloth.

4. Cook for 8 to 10 minutes or until potatoes are tender. Once cooked remove and keep warm.

5. Add salt, then crawfish and cover the pot. When the water comes back to a full boil, cook for 2 minutes, shut off the burner and soak crawfish for 25 minutes and serve with vegetables immediately.