Crawfish and Shrimp Boil

Crawfish & Shrimp Boil

Spice Mix
2 oz. dry mustard
2 oz. Tone’s® Ground Allspice
2 oz. Tone’s® Chili Powder
2 oz. Tone’s® Cayenne Pepper
2 oz. Tone’s® Italian Seasoning
2 oz. Tone’s® Granulated Garlic
2 oz. Tone’s® Paprika
2 whole bay leaves

Crawfish & Shrimp Boil
4-6 corn cobs, cut into thirds
1 bag little golden potatoes, whole
Tone’s® Salt & Pepper to taste
1 lb. spice sausage link, chopped
1 lb. U/10 shrimp, peeled
1 bottle dark beer
1 master bin live crawfish

•Purge crawfish in water before cooking to clean off any mud. Place crawfish on ice overnight.
•Add all spices to a large pot of hot water. Stir.
•Add corn cobs, potatoes, Tone’s® Salt and Pepper and spicy sausage. Allow to cook about 10 minutes.
•While other ingredients are cooking, go through crawfish and discard any dead ones, keeping the live crawfish aside for cooking.
•After ingredients have fully cooked, add shrimp, dark beer—cook about 5 minutes.
•Lastly add live crawfish and cook for about 5 minutes.
•For serving: layer newspaper on a table and spread ingredients over the paper to serve

Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones

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