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Boiled Crawfish, Victor's

Source of Recipe


Victor Huckaby, owner of Victor's Cafeteria






List of Ingredients



• 8 gallons water
  
• 14 ounces liquid crab boil
  
• 2 cups cayenne pepper
  
• 12 lemons, halved
  
• 12 medium-size red potatoes
  
• 12 medium-size yellow onions
  
• 40 lbs. live crawfish, washed down and drained
  
• Seasoning blend, such as Tony Chachere's Original Seasoning Salt
  






Instructions



1. Combine the water, six ounces of the liquid crab boil, one cup of the cayenne, half of the lemons, all of the potatoes and half of the onions in a large boiling pot. Bring to a boil and cook until the potatoes and onions are tender. Remove them and set aside.
   
   
2. Add the remaining cup of cayenne and the remaining lemons. Quarter the remaining onions and add to the pot. Bring to a boil. Add the crawfish, cover, and at the first sign of steam rising from the pot, time the cooking for 3 minutes, then remove from the heat. Drain.
   
   
3. Layer the crawfish with generous amounts of salt and seasoning blend in an ice chest. Shake the ice chest to disperse the seasonings evenly. Let sit for 5 to 10 minutes. DO NOT CLOSE THE LID of the ice chest, as the crawfish will continue to cook.
   
   Serve with the reserved potatoes and onions, and lots of cold beer.
   
   Serves 8