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Step 1. In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer.
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For every 20 lb. round of crawfish added to the pot, add 2 bags of red potatoes to the pot because they need the longest cooking time. Add 2 garlic heads whole and 2 onions. Next, add the crawfish. Stir, and bring to a boil. Let boil for 5 minutes. Turn off the heat. Add 1 package of mushrooms and 1/3 of the corn.
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Our name-brand whole crawfish arrive fully cooked and seasoned for easy preparation. Each order contains 5 pounds, which is more than enough for a large meal with friends and family. Every package of whole crawfish is delivered right to your door, after being flash frozen immediately after preparation to preserve the tastes and flavors of this.
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Cover and bring to a boil over high heat, 8 to 10 minutes. Step 2 Reduce heat to medium, then add corn, potatoes, and sausage. Simmer until potatoes are fork-tender, about 15 minutes. Step 3 Add.
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5 each lemons cut in half; 5 heads of garlic with their tops cut off; 3 yellow onions peeled and cut in half; 3 celery stalks; 20-25 lbs. Cameron's Seafood Crawfish; Optional: 3 lbs. smoked sausage cut into chunks; 3-4 lbs. small red bliss potatoes; 8-10 ears of corn; 1 lb. button mushrooms; 4-6 fresh artichokes; 4-6 green bell peppers
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For a whole sack of crawfish 30-40 lbs use the entire large bag (4.5 lb ) and a 16 oz. bag of Louisiana Crawfish Shrimp & Crab Boil Seasoning and one container salt. You may want to add more vegetables if you're cooking a whole sack of crawfish. Also, look for bags of small red potatoes in the netted bags and throw the whole bag into the pot.
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Next, add spices and vegetables to the pot bring it back to a boil. Here's a favorite crawfish boil recipe that we love; it calls for spices like bay leaves and red pepper and cooks celery, onions and garlic along with the crawfish. Feel free to use a premade spice pack or a favorite family recipe instead, and add vegetables—shucked and quartered corn on the cob and quartered red potatoes.
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Cut onions in half. Chop sausage into long pieces. Add 2 cups of crab boil to water. Put potatoes, garlic, onions, carrots and sausage into basket and drop into the water. Boil for 10 minutes. Add corn and mushrooms and cook for another 10 minutes. Take vegetables out and put into ice chest to keep warm.
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There are 1633 calories in 5 pounds of Crayfish (Crawfish). Calorie breakdown: 13% fat, 0% carbs, 87% protein. Other Common Serving Sizes: Serving Size Calories; 8 crayfish: 19: 3 oz: 61: 100 g: 72: 1 lb: 327: Related Types of Crawfish: Wild Crayfish (Crawfish) Farmed Crayfish (Mixed Species, Cooked, Moist Heat)
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As a rule of thumb, you will need about 3 to 5 pounds of crawfish per guest if they are the main protein of the meal. There's no greater catastrophe than not having enough crawfish for everyone! Get Your Pots Ready. For a crawfish boil, you will need a few supplies. First, you will need a pot size that holds two quarts of liquid for every.
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How Many Pounds Of Crawfish Per Person for 25 People. 175 lbs of Crawfish for 25 people for a big dinner crowd. 5.8 sacks of crawfish for a big group of eaters of 25 people. SMALL EATERS AND CRAWFISH SERVED AS A SIDE. 125 lbs of crawfish for small eaters and crawfish served as a side for 25 guests. Crawfish for 50 people.
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Now, here is the best part. The way LA Crawfish ships their product, I received my package 15 minutes before the estimated delivery time and the alligator legs were still frozen. Unreal. The crawfish were active and I hosed them down 5 times to keep them that way. When I finally did cook them I only lost 32 crawfish out of 30 pounds.
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Add the butter and stir well. Cover the pot with the lid to encourage the boil. Once boiling, add on the potatoes. Stir, cover with the lid, and allow to boil for 10 minutes. Carefully remove the steamer insert. Pour crawfish into the insert on top of the potatoes. Carefully place insert back into the pot.
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PREPARATION. Wash live crawfish with fresh water until it runs clear. Remove any dead crawfish. Fill boiling pot with water to desired amount to cover seafood. Add one bag of Louisiana Fish Fry Crawfish, Shrimp, & Crab Boil 4.5 lbs to the water. Bring water to a rolling boil. Add live crawfish, potatoes, onions, garlic, and lemons to your boil.
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Add Crawfish boil seasoning. Fill stock pot with enough water to cover crawfish and bring to a rolling boil. Place crawfish in boiling water, TURN OFF heat. Place already boiled crawfish into pot and heat 2 to 3 minutes, remove crawfish from pot, Place crawfish in ice chest to keep warm. Sprinkle with extra seasoning to your liking.
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One quarter pound of crawfish tails contains only 82 calories, while also being a good source of calcium, phosphorous, iron, protein, and the B Vitamins. Although crawfish tend to be higher in cholesterol than most other shellfish, a 3.5 ounce serving provides only about half of the daily recommended allowance.
