King Kooker® Boiled Crawfish

Ingredients:

• King Kooker® Complete Crab, Shrimp, Crawfish Boil, 16 oz.
  • • • 4 Bottles – 60 to 80 Qt. Pot – Approx. 30 to  50 Lbs. of Crawfish
      • 5 Bottles – 90 – 100 Qt. Pot – Approx. 60 to 65  Lbs. of Crawfish
      • 7 Bottles – 120 Qt. Pot – Approx. 80 Lbs. of Crawfish
      • 9 Bottles – 160 Qt. Pot – Approx. 110 Lbs. of Crawfish
      • 10 Bottles – 170 Qt. Pot – Approx. 125 Lbs. of Crawfish
• King Kooker® Liquid Crab Boil, 8 oz.
  • • • 1 Bottle – 60 -100 Qt. Pot
      • 2 Bottles – 120 Qt. – 170 Qt. Pot
      • Note:  If you like your crawfish spicier you may like to experiment with adding more seasoning!
• 1 Small Bag of Lemons – Halved – We use 1 small bag per sack of crawfish.
• Vegetables as desired:  We like to add a pound or two of fresh whole garlic heads, a bunch of celery (chopped into sticks), and several yellow onions (peeled and quartered).
• Access to Water – enough to half fill the pot
• King Kooker® Boiling Pot – Available in 60 – 170 Qt. Sizes
• King Kooker® Jet Cooker (Model C90PKBN, C90H/SPKN, 1316N, SS1316N, 4545KDN, and 9090KDN)
• Full 20 Lb. Tank of Propane

Directions:

• Fill pot ½ full of water. Add King Kooker ® Complete Crab, Shrimp and Crawfish Boil as per the ingredient list above and the size of the pot you are using.
• Place the vegetables (garlic, onions, celery) into the basket and lower into the pot of seasoned water.
• Light the jet cooker and turn the regulator up to high output position.
• Bring water to a rolling boil.
• Then slightly lower regulator output so water is at a safer and gentler boil height.
• Boil until garlic is soft.  This may take 15 minutes.
• Turn off the cooker.  Remove the basket from the water and drain it above the pot.  A King Kooker® Draining Rack (#00064 or #00068) is the perfect tool for draining your basket over the pot.
• Add the crawfish to the basket on top of the veggies and carefully lower the basket slowly into the boiling water.
• Relight the cooker.  Turn the regulator output back to high output position.
• Bring the water back to a rolling boil.
• Boil the crawfish for 5 minutes.
• Turn off the cooker.
• Add one or two 8-ounce bottles of King Kooker® Liquid Crab Boil, depending on your desired spice preference and pot size and quantity of crawfish you are boiling.
• Squeeze the juice of the halved lemons into the boil and drop the squeezed lemons into the boil as well, so that the crawfish will soak up the great citrus flavor.
• Let the crawfish soak for 20-30 minutes.  Taste test a crawfish for the desired meat texture and doneness after 15-20 minutes.  Note:  Towards the end of the crawfish season, in May or June, you may need to add an additional 5 minutes to the soaking time. as crawfish shells are getting harder at that time.  Tasting for the desired meat texture is imperative.
• While soaking, gently press crawfish down with a King Kooker® Paddle or Skimmer to help them draw in the special flavors of the King Kooker® seasonings.
• Lift the basket and drain.
• Serve and enjoy!!! 👌

A Little Extra

To complement your crawfish, try also boiling a few pounds of creamer potatoes*, a dozen ears of corn, a pound of fresh mushrooms, hot dogs, smoked sausage, or andouille sausage.

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