Tizzle's Crawfish Boil
Tizzle's Crawfish Boil
Ingredients
For the Boil Base
- 4 gallons Tampico Citrus Punch
- as needed water, to fill pot halfway total, roughly 50/50 with Tampico
- 2/3 bag La Fish Fry Crawfish Boil seasoning
- 2/3 bag brown or white sugar
- 1/2 jar minced garlic, large
- 4 onions, large, peeled and quartered
- 4 oranges, halved
- 4 lemons, halved
- 1 cup chicken powder
- 1/2 bottle Louisiana liquid boil
- as needed salt, to taste (AP seasoning suggested)
- 1/2 tub butter, large
Optional Add-ins
- as needed potatoes, small, scrubbed
- as needed crawfish, rinsed
- as needed corn, frozen
- as needed sausage, cut into 2-inch pieces
- as needed mushrooms, whole
- as needed edamame, in pod
- as needed broccoli, florets
- as needed Brussels sprouts, halved
Instructions
- 1
In an 80-quart pot, melt the large tub of butter over medium heat.
⏱️ 5 min
- 2
Add the quartered onions and minced garlic to the melted butter. Sauté until the onions are softened and fragrant, about 5-7 minutes.
⏱️ 7 min
- 3
Pour in the 4 gallons of Tampico Citrus Punch. Add enough water to fill the pot halfway, aiming for a roughly 50/50 mixture of Tampico and water. Add the La Fish Fry Crawfish Boil seasoning, brown or white sugar, Louisiana liquid boil, and chicken powder. Stir well to combine.
⏱️ 5 min
- 4
Add the halved oranges and lemons to the pot. Bring the mixture to a rolling boil.
⏱️ 10 min
- 5
Once the boil is rolling, add the scrubbed potatoes to the pot. Cook for 15-20 minutes, as potatoes take the longest to cook.
⏱️ 20 min
- 6
After the potatoes have cooked for 15-20 minutes, add the rinsed crawfish to the pot. Bring the mixture back to a rolling boil and cook for 5 minutes.
⏱️ 10 min
- 7
After 5 minutes of boiling with the crawfish, turn off the heat. Immediately add any desired optional vegetables such as frozen corn, sausage, mushrooms, edamame, broccoli, or Brussels sprouts.
⏱️ 3 min
- 8
To help cool the water down faster and prevent overcooking, spray the outside of the pot with cold water. This cooling process is crucial for the crawfish to soak in flavor without becoming mushy.
⏱️ 5 min
- 9
Allow the crawfish and vegetables to soak in the cooled liquid for a minimum of 20 minutes. The ideal soaking time for maximum flavor is usually 30-40 minutes.
⏱️ 40 min
- 10
Taste the crawfish and vegetables. Adjust seasoning with additional salt (AP seasoning is recommended) if needed.
⏱️ 5 min
- 11
If cooking a second batch, remove the cooked crawfish and vegetables, then add more seasoning to the pot before repeating the process from step 5.
Kitchen Tools
Tizzle's Crawfish Boil
For the Boil Base
- 4 gallons Tampico Citrus Punch
- as needed water, to fill pot halfway total, roughly 50/50 with Tampico
- 2/3 bag La Fish Fry Crawfish Boil seasoning
- 2/3 bag brown or white sugar
- 1/2 jar minced garlic, large
- 4 onions, large, peeled and quartered
- 4 oranges, halved
- 4 lemons, halved
- 1 cup chicken powder
- 1/2 bottle Louisiana liquid boil
- as needed salt, to taste (AP seasoning suggested)
- 1/2 tub butter, large
Optional Add-ins
- as needed potatoes, small, scrubbed
- as needed crawfish, rinsed
- as needed corn, frozen
- as needed sausage, cut into 2-inch pieces
- as needed mushrooms, whole
- as needed edamame, in pod
- as needed broccoli, florets
- as needed Brussels sprouts, halved
Instructions
- 1
In an 80-quart pot, melt the large tub of butter over medium heat.
⏱️ 5 min - 2
Add the quartered onions and minced garlic to the melted butter. Sauté until the onions are softened and fragrant, about 5-7 minutes.
⏱️ 7 min - 3
Pour in the 4 gallons of Tampico Citrus Punch. Add enough water to fill the pot halfway, aiming for a roughly 50/50 mixture of Tampico and water. Add the La Fish Fry Crawfish Boil seasoning, brown or white sugar, Louisiana liquid boil, and chicken powder. Stir well to combine.
⏱️ 5 min - 4
Add the halved oranges and lemons to the pot. Bring the mixture to a rolling boil.
⏱️ 10 min - 5
Once the boil is rolling, add the scrubbed potatoes to the pot. Cook for 15-20 minutes, as potatoes take the longest to cook.
⏱️ 20 min - 6
After the potatoes have cooked for 15-20 minutes, add the rinsed crawfish to the pot. Bring the mixture back to a rolling boil and cook for 5 minutes.
⏱️ 10 min - 7
After 5 minutes of boiling with the crawfish, turn off the heat. Immediately add any desired optional vegetables such as frozen corn, sausage, mushrooms, edamame, broccoli, or Brussels sprouts.
⏱️ 3 min - 8
To help cool the water down faster and prevent overcooking, spray the outside of the pot with cold water. This cooling process is crucial for the crawfish to soak in flavor without becoming mushy.
⏱️ 5 min - 9
Allow the crawfish and vegetables to soak in the cooled liquid for a minimum of 20 minutes. The ideal soaking time for maximum flavor is usually 30-40 minutes.
⏱️ 40 min - 10
Taste the crawfish and vegetables. Adjust seasoning with additional salt (AP seasoning is recommended) if needed.
⏱️ 5 min - 11
If cooking a second batch, remove the cooked crawfish and vegetables, then add more seasoning to the pot before repeating the process from step 5.