Crawfish Boil with Garlic Tomato Sauce Recipe
2 bulbs of garlic, finely minced
10 roma tomatoes, diced small
handful of kaffir lime leaves, julienned
Louisiana Brand crawfish boil seasoning
sugar
oil
fresh crawfish
beer
1. In a large stock pot, fill with the crawfish. Pour in one bottle of beer. Sprinkle some of the Louisiana seasoning, about 2 tspn because it's salty. Cover with lid and bring to a boil. Total cooking time is about 12-15 mins. Shake the pot once or twice during boil to evenly cook the crawfish. (For us, we got around 15 lbs of crawfish so we boiled it in 2 batches. One bottle of beer per batch.)
2. In a large pan, saute the garlic in oil until fragrant and tender. Add the tomatoes.
3. Add 2 tbsp of the Louisiana seasoning and 4 tbsp sugar. Mix thoroughly. (Be sure to taste the sauce at this point to make adjustments. Remember that the seasoning is really salty so add small amounts at a time.
4. When tomatoes are soft, turn off the heat. Add the lime leaves and combine.
5. Remove cooked crawfish into a large bowl and half of the sauce. Mix all together and get out some napkins!
Optional dipping sauce: ketchup and mayonnaise, in a ratio of 1:4
Hope you guys enjoy!
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