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:
- Fill large stock pot ½ way with water. When that comes to a boil add all ingredients except crawfish and corn.
- Boil all ingredients for 25 minutes or until potatoes are tender.
- Add crawfish and corn bring to boil then continue to boil for 8 minutes.
- Turn off heat and add 15 lbs of ice.
- Allow to sit for 45 min.
- 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:
- Coarse grind alligator, pork and fat together.
- Add remainder ingredients and mix well.
- 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°.
Check out more amazing cuisine from Chef Brandon Boudet at dominicksrestaurant.com.