Pinch and Pull!

Chef Bill Beck’s Recipe for a Crawboil!

It is time for a lip smackin’ tasty 4th of July celebration! And what better way to celebrate the 4th of July than to share a Crawfish boil and ice cold brewskis with friends?

Crawfish, are also called crayfish, crawdads, freshwater lobsters, mountain lobsters, mudbugs, or yabbies. This step by step recipe takes a total of 1 hour and 45 minutes to prep to serv. When this vibrant boil is spread before you remember to dine like a proper Cajun: Grab the head firmly with one hand, the tail with the other hand; twist and pull the tail from the head. If you are looking for a burst of extra flavor (excuse me) suck the head.

Include Walt Wit! This ice Cold American Pale Wheat Ale is a Belgian Witbier style beer brewed by Philadelphia Brewing Company. It is dense, cloudy, lots of wheat sediment floating in the brew. And/or, ABITA Cirrusly Wheat—a hazy wheat ale brewed with Centennial hops and pale, wheat & oat malts to produce a refreshing, full-bodied ale with notes of citrus and tropical fruits.

Have a fun, safe and happy 4th of July! •  Happy Birthday to the USA.

5 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon Zatarain’s liquid shrimp
and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
5 ears of corn cut into 3” lengths
2 large onions, sliced
White Onion, Large
2 (16 ounce) packages mushrooms, cleaned

2 (16 ounce) packages Andouille Sausage, cut into
1/2 inch slices
80 live large crawfish, rinsed
Add all ingredients to list
Prep 30 m • Cook 1 h 15 m •
Ready In 1 h 45 m
• Fill a large 12 qt pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil(?) seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
• Stir in the corn, onions, cook 15 minutes more. Stir in the Andouille sausage; cook 5 minutes more.
• Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes.
• Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
• Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
• Taste for Salt and Pepper — add as needed!

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