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Name: Crawfish Boil
Prep time: 30 min
Total time: 30 min
Yield: 15
Cuisine: Cajun
Ingredients: 4.5 pounds Swamp Fire; 1 cup salt; 8 ounces Boil Concentrate; 8 Lemons 4 cut and squeezed per boil; 4 cloves garlic tops cut off; 4 whole Artichokes stems and top cut off. 4 layers of leaves removed; 6 bags frozen corn; 6 links Petersons uncured keilbasa cut in chunks; 4 pounds crimini mushrooms stems cut off; 2 pound red potatoes cut in half.; 3 pounds shrimp; 1 sack crawfish order from Quality before Wed!

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INGREDIENTS

4.5 pounds Swamp Fire
1 cup salt
8 ounces Boil Concentrate
8 Lemons ; 4 cut and squeezed per boil
4 cloves garlic ; tops cut off
4 whole Artichokes ; stems and top cut off. 4 layers of leaves removed
6 bags frozen corn
6 links Petersons uncured keilbasa ; cut in chunks
4 pounds crimini mushrooms ; stems cut off
2 pound red potatoes ; cut in half.
3 pounds shrimp
1 sack crawfish ; order from Quality before Wed!

Servings

INSTRUCTIONS

Batch 1

Fill pot with hose water. (make sure it's not too high! 2 inches below bolts at least)

Add all boil toxins. Add lemons. Add all veggies and sausage. Hold off on Corn and mushrooms and shrimp.

Raise to a boil.

Add crawfish.

Fire goes for a max of 10 minutes. Can time this out with super flame!

At 7 minutes the shrimp and mushrooms drop.

The second we reach boil kill fire.

Drop corn and bag of ice.

Wait 15+15.

Batch 2

Remove some H2O

Add 1/2 bag of Swamp Fire and 8oz of concentrate.

Add veggies n sausage

Raise to boil.

Add Crawfish.

Raise to boil. 10 minutes max.

At 7 minutes drop shrimp and mushrooms.

At boil or 10 kill fire. add corn and ice.

Wait 15+15

Temp Notes:

Batch1

3:10 hose water. Add veggies.

3:50 boiled. (slow?)

3:56 shrimps and mush

4:01 dropped corn and ice.

178degrees

4:37 pulled. 35 min timed.

Batch 2:

Heat on at 5:07. Veggies and sausage in.

5:37 Boil. Crawfish in. dropped to 205degrees.

5:48 killed heat.

Added corn and ice.

175 resting temp.

6:23 pulled crawfish. (BEST SO FAR)

NOTES

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Crawfish Boil

4.5 pounds Swamp Fire 
1 cup salt 
8 ounces Boil Concentrate 
8  Lemons 4 cut and squeezed per boil
4 cloves garlic tops cut off
4 whole Artichokes stems and top cut off. 4 layers of leaves removed
6  bags frozen corn 
6 links Petersons uncured keilbasa cut in chunks
4  pounds crimini mushrooms stems cut off
2 pound red potatoes  cut in half.
3 pounds shrimp 
1 sack crawfish order from Quality before Wed!

Batch 1
Fill pot with hose water. (make sure it's not too high! 2 inches below bolts at least)
Add all boil toxins. Add lemons. Add all veggies and sausage. Hold off on Corn and mushrooms and shrimp. 
Raise to a boil.
Add crawfish.
Fire goes for a max of 10 minutes. Can time this out with super flame!
At 7 minutes the shrimp and mushrooms drop. 
The second we reach boil kill fire.
Drop corn and bag of ice.
Wait 15+15.

Batch 2
Remove some H2O
Add 1/2 bag of Swamp Fire and 8oz of concentrate.
Add veggies n sausage
Raise to boil.
Add Crawfish. 
Raise to boil. 10 minutes max.
At 7 minutes drop shrimp and mushrooms.
At boil or 10 kill fire. add corn and ice.
Wait 15+15

Temp Notes:
Batch1
3:10 hose water. Add veggies.
3:50 boiled. (slow?)
3:56 shrimps and mush
4:01 dropped corn and ice.
178degrees
4:37 pulled. 35 min timed.
Batch 2:
Heat on at 5:07. Veggies and sausage in.
5:37 Boil. Crawfish in. dropped to 205degrees.
5:48 killed heat. 
Added corn and ice.
175 resting temp.
6:23 pulled crawfish. (BEST SO FAR)

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2018
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Nutrition

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Serving Size: 1 Serving (519g)
Recipe Makes: 15 Servings

Calories: 207
Calories from Fat: 21 (10%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.9g
Cholesterol 137.9mg		42 %
Sodium 164.7mg		6 %
Potassium 992mg		26 %
Total Carbohydrate 25.5g		8 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 18.4g
Protein 25.1g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 207

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