Spicy Cajun Boil
INGREDIENTS
  • Cooking Time: 23 minutes after your
  • Servings: Variable (formula below)
  • Preparation Time: 60 miutes
  • 1. "Spice Lava"
  • 4.5 lbs Zatarains Pre-Seasoned Crab and Shrimp Boil
  • "Per the jar label: "will properly season 50# shrimp, 40# crawfish or 1 hamper (4-5 dozen) crabs"
  • For a 30 QT Pot, use half and adjust from there
  • 1-2 8 oz bottles of Zatarain's Concentrated Shrimp & Crab Boil
  • 1 cup Kosher Salt
  • 1 spice bottle of cayenne pepper
  • 2. Boil Ingredients
  • Formula: Number of people serving = Y
  • Y x 2 small red potatoes
  • Y x 2 small ears of corn or 1 full ear of corn (can be frozen)
  • Y x 1/4 lbs Down Home Sausage (or Kielbasa) cut into 2" pieces
  • Y x 2 oz Whole Mushrooms (Optional)
  • 2 quartered Whole Onions per boil batch
  • 1-2 whole bulbs garlic with top sliced off per boil batch
  • 1 orange halved per boil batch
  • 2-3 lemons halved per boil batch
  • Y x 2-3 lbs live crawfish or 2/3 lbs of large raw shrimp in shell (3 lbs crawfish ea minimum if a bunch of Cajuns)
  • 1 bottle squeezable butter, spicy mustard and cocktail sauce
  • baguettes sliced into 1" slices
  • Freezer Paper
DIRECTIONS
  1. Create your "Spice Lava" in your favorite boiling pot (suggest minimum 30 qt, I use 42 QT and make multiple batches to keep everything hot and limit the number of people around the peeling table).
  2. Lay out boil ingredients on folding table in order listed above while your spice lava is coming to a boil. Proceed to next step once boiling and smelling perfect
  3. Throw in your Potatoes and Garlic and start stopwatch at 00:00. Add ingredients below when stopwatch reads time (in minutes) below
  4. 04:00: Add Corn
  5. 06:00: Add Sausage
  6. 13:00: Add Mushrooms, Lemons, Oranges, and Onion
  7. 18:00: Add Seafood
  8. 23:00: Pull Straining basket, pour out on table covered in freezer paper
  9. 23:00 [Alternate procedure]: Turn off flame, pour in 2 bags of ice and let soak for 15 minutes, then serve
RECIPE BACKSTORY
Cook: JJ and Ryan This recipe was first tried in Alaska cooking king crab and various boils with our oilfield friends. It was perfected in Tulsa, Oklahoma at the famous annual Mardi Gras Party with Stephen H. as the lead chef. Awesome to bring some Louisiana culture to the Oklahoma area. Not sure there is a more fun party with friends. Lessons Learned: Even people that don't like spice or are afraid to peel crawfish will get into the fun with some friendly baiting and a solid amount drinking while bringing the boil to life.... and they are always glad they did. No matter how spicy, we always seem to finish the piles or have a little leftover that freezes awesome.