ROUSES_JanFeb2021_Magazine_Pages

Down the Bayou Crawfish Boil A Rouse Family Recipe Our seafood boil mix is a happy blend of seasonings, including mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed and allspice. WHAT YOU WILL NEED: 1 sack (about 35-40 pounds) live Louisiana crawfish 1 4½-pound container Rouses Down the Bayou Seafood Boil Mix 1 8-ounce bottle Zatarain’s Concentrated Shrimp and Crab Boil 1 32-ounce bottle hot sauce 1 bag small red potatoes (about 3 pounds) 3 pounds yellow onions, halved 6 lemons, halved 4 heads garlic, halved 1 bunch celery, cut into large pieces 2 whole artichokes, cleaned, untrimmed 1 package (about 10 ounces) whole white button mushrooms 1 pound Rouses Smoked Sausage, cut in chunks 8 frozen mini ears corn on the cob 2 large bags ice 80-quart boiling pot with slotted basket HOW TO PREP: Open the sack of crawfish and pour them into a large washtub. Add enough water to cover the crawfish and allow them to move around a bit. With a gloved hand, pick through the crawfish and remove dead crawfish, baits, sticks, grass and any other foreign objects. Wearing gloves, transfer the crawfish into slotted basket by hand. Dump the water from the galvanized tub, refill with crawfish and add fresh water to cover. Repeat the earlier check for debris. Keep crawfish in a shaded area while preparing for the boil. Place the basket in pot and fill pot halfway with water. Place the lid on the pot and set propane burner on high. Bring water to a boil. Add all of the seasonings and vegetables except the corn and place the lid back on the pot. When the pot begins to steam, set a timer for 10 minutes. After 10 minutes, remove lid. Add the crawfish and stir with a cooking paddle. Add the corn on top. Place the lid on the pot. Once water is boiling again, cook for 5 minutes. Shut off the propane flame. Stir with a cooking paddle. Add ice to help the crawfish absorb the seasoning and to stop the crawfish from continuing to cook. Let soak for 20 minutes, stirring occasionally to release heat from the pot. Pull the basket out of the water, let drain and toss crawfish onto newspaper-covered table or seafood trays.

44 ROUSES JANUARY FEBRUARY 2021