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Cover and cook until they're just tender when pierced with a fork, 9-10 minutes. Add the sausage and corn. Cook covered for 5 minutes. Gently add the rinsed frozen crawfish and cook covered until heated through, 2-3 minutes. Use a slotted spoon to transfer the crawfish, sausage, and vegetables to a large platter.
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Add more cayenne, if you want it spicy. Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot. Turn the heat off and add the corn, cauliflower, and green beans. Allow the crawfish to soak for an additional 15-45 minutes.
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Step 3: Remove the Meat. While gripping the meat, pinch the end of the tail with your other hand, and gently wiggle and pull to remove the morsel of edible meat from the shell. For an advanced.
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Seasoning the Water. Fill a large pot with water, leaving enough space for the crawfish to be added later. Place the pot on the stove and bring the water to a rolling boil. Add the seafood boil seasoning according to the package instructions. This will infuse the water with delicious flavors that will seep into the crawfish.
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Boil crawfish in seasoned water, less the salt . Bring water to a rolling boil, drop crawfish in and bring back to a rolling boil. 3 minutes small to medium, 5 minutes for jumbos. cut the fire pour in a bottle of lemon juice and a round continer of salt. shake them around to dissolve the salt and the lemon juice.
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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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Method. 1) STEAM METHOD: Add 1½ Cups of Water into the Instant Pot, add Crawfish, you can fill it to the top of the pot, as long as you can close the lid. Choose High Pressure for 2 Minutes, when the timer is up, switch the knob to venting. Once the pin drops, open the lid and serve crawfish immediately. Enjoy!
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Step 3: Steaming the Crawfish. Place the steamer basket or insert in the pot, making sure it's above the water level. Bring the water to a boil, then carefully add the crawfish, corn on the cob, potatoes, and sausage to the steamer basket. Cover the pot and allow the ingredients to steam for about 10-15 minutes, or until the crawfish shells.
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Continue layering crawfish and seasoning until all crawfish are in the chest. We recommend 1 ½ - 2 lbs of LACrawfish company seafood boil mix per 30lbs of crawfish. 4. Place the lid tightly on the chest and let the crawfish steam approximately 15 - 20 minutes. 6. Uncover and enjoy.
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Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
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Place 2 80qt crawfish pots on propane burner stands. Fill both pots half way with water. Light burners and split remaining ingredients equally between both pots. Bring the pots to a boil, turn off burners and repeat process to boil twice (to increase flavor in water). Turn off the heat on one pot.
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Fill a large 5-gallon pot half-full with water. Add the garlic, bay leaves, lemons, and seasoning into the pot. Bring it to a boil over high heat, then reduce to a simmer for about 20 minutes. Stir in the onions, potatoes, baby corn, and green beans and look for another 15 minutes.
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3. Steam the Crawfish. Wait for the water to come to a boil. When the water is boiling, add the crawfish. Place a metal steamer basket or rack inside the pot and set the crawfish in the basket. "Make sure the crawfish isn't touching the boiling water," Robinson says. "You then place a lid on the pot and cook for around 6 to 7 minutes."
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5. Add crawfish with butter and cook for 5 minutes for smaller and 8 minutes for larger ones. 6. Turn off the heat, then spray the crawfish with fresh water from the water hose, enough to replace the water that evaporated while cooking, or add a bag of ice, then wait until the crawfish sink to the bottom of the pot or cooker. 7.
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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.
