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Chef Brandon Boudet’s Crawfish Boil & Alligator Meatballs

Chef Brandon Boudet’s Crawfish Boil & Alligator Meatballs

Recipes Courtesy of Chef Brandon Boudet Crawfish Boil

Crawfish Boil Ingredients:

• 50 pounds Live Crawfish • 5 cups Zatarain"s Liquid Shrimp and Crab Boil • 4 pounds Salt -- 1 box + ⅓ box • 16 each lemon -- cut and half and squeezed • 4 quarts Celery -- chopped • 4 quarts Onion -- chopped • 4 each garlic bulbs -- cut in ½" • 12 tablespoons Cayenne • 12 pounds Red B Potato • 8 ears Corn -- cut into 3 • 1 each artichoke -- tops and bottoms trimmed • 15 pounds ice
Crawfish Boil Recipe:

  1. Fill large stock pot ½ way with water. When that comes to a boil add all ingredients except crawfish and corn.
  2. Boil all ingredients for 25 minutes or until potatoes are tender.
  3. Add crawfish and corn bring to boil then continue to boil for 8 minutes.
  4. Turn off heat and add 15 lbs of ice.
  5. Allow to sit for 45 min.
  6. Drain and serve.

Alligator Meatball Ingredients:
• 5 pounds Alligator
• 2 pounds Pork • 2 pounds Pork back fat • 1 cup sofrito • 2 tablespoons cayenne • 3 tablespoons Pepper • 2 tablespoons salt • 2 tablespoons meat magic • 3 tablespoons smoked Paprika • ½ teaspoon sugar • 2 cups bread crumbs
Recipe:

  1. Coarse grind alligator, pork and fat together.
  2. Add remainder ingredients and mix well.
  3. 2 oz is the size. Place meatballs in a hotel pan and fill about 1" with chicken stock. Cover with foil and cook at 350°.

Cajun Crawfish Boil with Chef Brandon Boudet

Chef Brandon Boudet shares the secret to making a traditional Cajun Crawfish Boil.

Check out more amazing cuisine from Chef Brandon Boudet at dominicksrestaurant.com.