BroussardsCrawfish_BIG

 

Broussard’s Bayou Grill
Mike Droosma & Tommy Bodkins




2 gallons boiling water
12 red potatoes
2 lbs. andouille sausage
6 ears of corn
½ cup Cajun seasoning
8 lbs. crawfish
2 lbs. ice

Add seasoning to water and bring to a boil. Add potatoes and boil for 18-20 minutes until just starting to be tender. Add corn and sausage and boil for 8-10 minutes. Remove vegetables and sausage from pot and set aside covered. Pour crawfish into pot and bring back to full rolling boil for 6 minutes. Turn off heat and dump ice into pot to stop cooking process. Let crawfish sit and absorb seasoning – 2minutes for mild, and up to 10 minutes for Cajun spicy. Pour crawfish onto table or serving platter and top with vegetable mixture.