Everyday Gumbo: Blake and David's Boiled Crawfish

Boiling crawfish is as much a religous experience to me as going to church. I think that it's the rituals of the boil, the preparations, the superstitions. I would boil every week if I could. The crawfish boil experience not only brings out the kid in me, but also excites me about life, and the life experience that few other things do: Friends, family, cold beer, it's perfect. My best friend, David Bachemin, and I have been working on this recipe for boiled crawfish since about 1997. I remember the first time we boiled crawfish, they were almost too salty to eat. We ate them anyway. Each year it got better and better. We boiled at people's houses, bars, restaurants, anywhere and anytime we could. One year before Hurricane Katrina, we did about ten crawfish boils; none of them were our own. We'd tell our friends we would boil their crawfish for them at their parties if we could eat some, too. We also had to have all the beer we could drink! It was a great arrangement for all. Those boils were some of the best times I have ever had in my life. None of it would have been the same without David who has been such a dear friend to me over the years. i told him that if I ever published our recipe I would be sure to give him his credit. I could never give David enough credit even if I tried. This one's for you, Dave!!!

BLAKE AND DAVID'S BOILED CRAWFISH

PREPARATION (HALF SACK AT A TIME)

1/2 30-40LB SACK LIVE CRAWFISH (PURGED AND WASHED WELL)

40 QTS WATER

1 12OZ CAN BEER (SACRIFICE)

1.5 BOXES(1 1/2) PLAIN SALT (2ND BOIL ONLY ADD 1/2 BOX)

6 EA LEMONS-HALVED

6 EA LIMES-HALVED

6 EA ORANGES-HALVED

1 HEAD CELERY-IN 2 INCH LINKS

4 EA JUMBO YELLOW ONION-HALVED

8 HEADS GARLIC-BOTTOM TIPS TRIMMED

3 PACK ZATARIN'S CRAB BOIL SEASONING BAGS

16 OZ ZATARIN'S LIQUID CRAB BOIL

8 OZ ZATARIN'S LIQUID LEMON CRAB BOIL

2 CUPS ZATARIN'S EXTRA SPICY POWDERED BOIL

4 OZ TABASCO SAUCE

6 EACH JALAPENOS - SLICED WITH SEEDS (OPTIONAL...IF YOU DARE!!!)

15 EACH BAY LEAVES

8 OZ SUTTER HOME CHARDONNAY

1 LB DOUBLE D SMOKED SAUSAGE-SLICED IN 2 INCH LINKS

2 LBS SMALL RED POTATOES-FORKED

4 OZ OLIVE OIL

8 EARS CORN - FROZEN MINI EARS

2 LBS BUTTON MUSHROOMS

COOKING INSTRUCTIONS

FILL 80QT SEAFOOD BOILING POT WITH STRAINER INSIDE POT HALF WAY WITH WATER AND HEAT ON HIGH
ADD LEMONS, LIMES, AND ORANGES. BE SURE TO SQUEEZE THEM OVER THE POT BEFORE YOU ADD THEM.
MIX POT WELL WITH PADDLE
ADD SALT, BEER, CELERY, ONIONS, GARLIC, ALL ZATARIN'S INGREDIENTS, TABASCO, JALAPENOS, BAY LEAVES, SAUSAGE, MUSHROOMS, POTATOES, AND CHARDONNAY
MIX WELL WITH PADDLE
COVER POT AND CONTINUE HEATING ON HIGH UNTIL LIQUID COMES TO A ROLLING BOIL ABOUT 15-20 MINUTES. YOU'LL SEE STEAM ESCAPING FROM THE LID.
REMOVE COVER AND ADD 1/2 SACK OF LIVE CRAWFISH
WITH PADDLE PUSH CRAWFISH DOWN INTO THE LIQUID AND STIR GENTLY
DRIZZLE OLIVE OIL OVER THE TOP OF THE CRAWFISH AND STIR
COVER POT AND BRING CRAWFISH BACK TO A ROLLING BOIL. ABOUT 5 MINUTES, LOOK FOR THE STEAM ESCAPING
TIME FOR 5 MINUTES
ADD CORN AND COOL POT DOWN FOR AT LEAST 60 SECONDS BY HOSING DOWN THE OUTSIDE OF THE POT WITH COLD WATER
REMOVE LID AND PUSH CRAWFISH DOWN UNDER LIQUIDS SURFACE
LET CRAWFISH SOAK FOR 25-35 MINUTES. THE LONGER YOU SOAK, THE MORE INTENSE FLAVOR.
REMOVE STRAINER FROM POT AND REST ON THE POTS LIP ON ONE SIDE AND THE PADDLE ON THE OTHER ALLOWING CRAWFISH TO DRAIN
DUMP STRAINER'S CONTENTS LONG WAYS ACOSS NEWSPAPER LINED PICNIC TABLE.
REMOVE SEASONING BAGS, LEMONS, LIMES, AND ORANGES AND PUT BACK INTO STRAINER.
PUT STRAINER BACK IN POT FOR SECOND BOIL
REPEAT RECIPE EXCEPT ONLY ADD 1/2 BOX SALT TO NEXT BOIL.