CHEW ON THIS – APRIL 29, 2023

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Today on Chew On This, Don Clement and Patty B tell you how to boil crawfish,

One sack of live crawfish 30-35#
Celery Hearts (1) bag
White or Yellow Onions (1) bag
Lemons (1) bag
Whole Garlic (1) bag
Small Red Potatoes (1) bag
Byrd’s Eye Frozen Corn (16) pieces
Sausage or hot dogs
Cayenne Pepper (1) Jar
Louisiana Crawfish Boil Seasoning (1) bag
Louisiana Crab boil bags (2-3)
Louisiana Liquid Boil (1)
Louisiana Hot Sauce (1) small
Parkay Margarine (1) stick
Salt ¼ of a jar
Hi C Orange (1) quart
Lemon juice (8) ounces
Start by cleaning the crawfish several times in a clean tub. Rinse several times until water runs
clear. DO NOT PURGE WITH SALT!
Fill a large pot to the fill line and add all vegetables, seasonings, Hi-C, lemon juice margarine
and stir. Add potatoes while bringing the pot to a full boil. This will take at least 20 minutes.
After about ten minutes add the sausage or hot dogs. Use small heat proof bags (mesh) to
make pulling everything in and out easier. The potatoes and hot dogs should be cooked when
you reach a full boil. Remove from pot.
Now that the pot is at a rolling boil, it is time to add the mudbugs! Leave the burner on high
and place the lid on the pot. Keep your eye on it. At the first sign of any steam, turn the burner
off. Submerge the frozen corn top of the crawfish. Run a hose along the outside of the pot to
cool. Set your timer to 15 minutes. Sample a crawfish. If you want them spicier, let them soak
for another 5 minutes.
Perfection!