Robert Shaver shares his recipe for the perfect crawfish boil.
Since 1994 Robert Shaver of Shaver's Catering in Shreveport has been providing the delicious crawfish for the area's much-anticipated Memorial Day weekend event, Mudbug Madness. We asked for his tips in creating the perfect crawfish boil and he shared the recipe that he serves all across the country as he travels serving up Louisiana cuisine.
30-pound sack of crawfish
3 pounds of crawfish or crab boil seasoning
1 pound margarine
4 lemons, halved
1 1/2 pounds button mushrooms
1 1/2 pounds yellow onions, quartered
3 pounds smoked sausage cut into 1 1/2-inch pieces
Corn (up to 50 ears)
Potatoes (up to 25 pounds)
2 pounds of crab or crawfish boil seasoning for potatoes
Bring water to boil in an 80-quart pot with basket. Put in seasonings, margarine, lemons, mushrooms, onions and sausage. Bring to a boil. Add in crawfish and bring back to a full, hard boil. Let boil for 6 minutes. Turn fire off and let soak for 10 minutes. Remove ingredients, place in an ice chest and let them steam for another 10 minutes.
Bring water back to a boil and add up to 50 ears of corn (but don't add any additional seasoning). Cook until center of the corn cob is hot. Remove and place in an ice chest to steam. Then, add in 2 additional pounds of seasoning to the water and up to 25 pounds of potatoes (adjust seasonings if using less potatoes). Boil until potatoes have a soft center. Remove from water and place in an ice chest to steam for 10 more minutes.