What does a pro staff bass fisherman from Tennessee do during the Iowa winter months if they don't like to ice fish? They cook warm food! Bass Pro Shops Altoona Pro Staff member Lance Baker shares his "recipe" for his Crawfish and Shrimp Boil.
As Lance says, "The way us Southern folk cook is by TASTE, not recipe! Here is as close as I can get on directions!"
Crawfish and Shrimp Boil
2.5 Gallons of Water
6 Bay leaves
2 heads of garlic
2 tsps Zatarain's® liquid crab boil
3 bags of Zatarain's® Crab Boil bags
3 lemons (quartered)
4 oranges (3 Quartered, 1 halved)
15 new potatoes (white or red)
10 Corn on the cob
2 Onions (quartered)
½ lb green beans
1-2 lbs of smoked sausage (cut in 1-2 inch strips)
3-5 lbs crawfish (fresh or precooked)
2-3 lbs shrimp 6-7 (medium to jumbo pre-cooked or fresh)
Hot sauce to taste (Lance uses Tabasco)
1 tsp vinegar
Lemon pepper seasoning
First - MAKE SURE TO WASH ALL YOUR INGREDIENTS WELL!
To make the stock
Fill 5-gallon stock pot with 2.5 gallons of water. Add bay leaves, garlic, salt and pepper, crab boil, seasoning bags, 3 of the quartered oranges, both halved lemons, and potatoes and bring to a boil and simmer for about 25 minutes.
While the stock is simmering, take all your sausage and brown it in a pan, so it doesn’t fall apart when added to the pot and stirred.
Add corn, onions, green beans and let simmer for about 15 minutes on high.
Add sausage and continue simmering for 10 minutes.
Add shrimp and crawfish and bring back to a boil. Add in your desired hot sauce and the teaspoon of vinegar, which helps the crawfish meat come out easier.
Let all ingredients boil for about 10 minutes, stirring occasionally. This helps blend all the tastes together as one.
Now here's the fun part! Line a table with a PLASTIC tablecloth. Add newspaper right in the middle stacked up in a nice square to soak up water.
Drain all the liquid out of the pot, and the dump the food right in the center of the table. Take the remaining halved orange and squeeze the juice over the food. Sprinkle with the lemon pepper seasoning.
Then dig in! No utensils or plates required...just a lot of NAPKINS and COLD BEVERAGES!
Once the feast is complete just ROLL UP the entire plastic tablecloth and throw away! DISHES ARE DONE! That’ s a guy's way of cleaning up!
This is a great idea for camping, backyard get-togethers, or family gatherings!
Lance says this recipe serves about 10 people, but he has used containers as big as a garbage can before...just make sure to use a clean one! This is perfect to make with a Bass Pro Shops aluminum fish fryer over a propane cooker, too. You can do it over an open fire, too. Lance stresses the key is the simmering, so that everything has a chance to really come together flavor-wise.
You can use frozen or fresh crawfish and fresh or frozen shrimp (peel on or unpeeled). Of course, a true Iowan would strive to use good old Iowa sweet corn. Unless you've frozen whole corn on the cob in the summer, that's going to be hard to do in the winter.
Called a Low Country Boil in some parts, most recipes have variations on the theme...shrimp, crab, crawfish, smoked sausage, kielbasa, Old Bay , Zatarain's, or Tony Chachere's.