Crawfish Boil with Garlic Butter Sauce

Today we are doing a great evil, this good, put a little salt on these guys, their Indiana jump right now, what I have here now is a little less than half of just water, but I started to

boil

, what I'm going to do and then The reason for this is I'm going to add some, I actually have one, these are actually two quart containers, so six quarts of foreign juice, let's move on. That's it, so now these come with the order and I add. to these bags and they are one count each, so two bags, yes, each bag weighs one pound a day, I actually have three bags, so three pounds, three pounds, three pounds, actually our orders came with two bags, we have something extra, we had leftovers. the celery has a little bit of orange squeezed in, oops, I got all the peels in there, I think I got about six or eight of these little oranges, squeeze them in, okay, then I bought

garlic

or excuse me, that

garlic

, onions chopped in half, cloves of garlic that were chopped in half I also want to put I think I got again six or eight onions that were chopped in half and garlic throw that in there and we have two of these bags of seasoning and we put it to God ginger that were given to us We are not cubed, but sliced, we will put this in later along with the shrimp and crab oil last time we used 16 ounces, this is four, we are just going to add in a bottle, now it is about three or four pounds of potatoes.

Potatoes take a long time to cook, so let's go ahead and add them now. The potatoes we all have didn't get any muscle this time, but we have shrimp and corn that will be added later, it's just mixing this up. and just wait for it to

boil

and then we'll add the profits, we'll wait, we'll wait for the Intel to boil and then we'll add the crabs that cook for two minutes and then we leave it. soak for 15 to 20 minutes and then it should be done and it will go inside and we will make our Bank

sauce

and we will pour it on top and shake it and that should be done so continue to watch and follow the journey with us okay? another ingredient that we forget to put in the

butter

.

I'm going to put two sticks of

butter

into the world too. When did he stay? I'm glad, I'm glad it had actually stopped raining so I was washing the crabs with him earlier. It was pouring rain here in Pennsylvania so the Easter weekend weather isn't that great when it cleared up a little so we can do this so hopefully the weather will hold up so we'll let this boil and then I'll add the crabs, it's like boiling them, which is good, some onions and shells because I have 30 pounds of crabs and the crabs are too many for the pot to use with the strainer, so what am I going to do?

What I'm going to do is just remove all this extra stuff, even the potatoes, which you can do without. Here is Tito. I don't want to take out the potato because I know that should be good. I guess we didn't really save much space and These are smoked sausages. I have two bars of them here. I'm going to go ahead and add the Midtown that way it can soak up the flavor. This is a lot. Oh dear! I washed before. I'm going to take a step back. here we rent this and we're going to reuse this leader to do everything right so what we're going to do now is let these guys be right so here you can see it's coming to a boil you see the water is boiling here so now.

Let's start our stopwatch. I want to let it cook for two more minutes and then we'll turn off the heat and add our frozen corn and frozen shrimp and add our mushroom must, after that, the two minutes for two. minutes now, so what we're going to do is take this month and what we're going to do is turn off the heat and then we're going to add our frozen corn and frozen shrimp to help stop the process because now I don't want it to cook any more with the stuck head, okay, now we're just going to let it soak.

This is a two pound bag of shoot, shoot, shoot, here we're going to add, we actually have again, they're frozen, the left. This time we also have our past experience, this time we actually have a lot of ingenuity, the mushroom tastes really very good, that's why this time the smaller size mushrooms, like some of the mushrooms here, are small enough, we just leave them alone . They're a little bit bigger so we cut them in half so we're going to go ahead and add our mushrooms now so from here we're going to start the timer and let it sit for 15 minutes and then we'll check it to see how the flavor is inside the crab, it has flavor, if it needs to soak a little longer, we'll let it soak a little longer, but for now we'll just let it soak for 15 minutes. because the last time we made it we let it sit for 15 minutes and it had quite a bit of flavor, just try it, we're just trying to have fun, spicy side.

I see five definitely, but yeah, definitely, one day, yeah, the spicy side, so I'm going to go ahead and take out. This right now, yeah, the head, all the juice and stuff in the head is spicy, so I don't think my head and my kids can take it in their heads, but at least they'll be able to eat it. cola, so what we're going to do now is basically scoop everything out to the bucket, it's all the flips, lissa, good, good mix for those of you who want to tone it down and the spice area instead of maybe using three pounds. three bags of the used oil that I use maybe only to use two bags, but if you prefer spicy and this is definitely for you, everything with shrimp try to get a good mix because last time we did it with a lot of shrimp.

The crabs that we picked up are already there when I should go ahead and now make a bench

sauce

or what I do is I heat this up or put four sticks of butter in and let the butter melt when I really lower the heat, we want it we don't . I want it to burn right now so I can add more sticks of butter and let it melt. That's what you don't want to do is speed it up so much. I guess I was talking to watch rather than let it go, but the heat was on a little too high, that's why now it should be better, it should be fine, just the row, so the idea now is to melt the butter without burn it and this sauce we're actually going to keep some on the side as well as a dipping sauce, so not only are we going to pour it over our

crawfish

, but we're actually going to use it as a dipping sauce as well?

We'll just break them down a little faster. Oh, and by the way, they are salted butter. Try family that way. You can hear the way you could hear me, the heat on medium, it melts everything, then I'll lower it again, now that we have the four sticks of butter melted, I lowered the heat to very low, now what I'm going to do To do is add four cloves of garlic that we diced earlier. The name of the game is lots and lots of garlic, that's what makes this garlic butter sauce good. There is a lot of garlic and here is our fresh garlic that we diced.

First here and then I'll add some onions. There are four small onions that we diced before. Return to boil. I already mixed the spices. We had 3 tablespoons of ok. 1 tablespoon of paprika. tablespoon of lemon pepper, we have 1 tablespoon of garlic powder and then we have 1 tablespoon of cayenne pepper and 1 tablespoon of Slap Your Mama Cajun seasoning. It's these things here and then I add them in, so that's the mixture I have here once the butter. Butter, garlic, boil, simmer a little bit and then I'll add this. Now that the butter, garlic and onion are boiling, what we are going to do now is add the seasoning that we mixed before.

It's very good, sorry, it doesn't smell very good. I'll bring it to a boil and then we'll add a tablespoon of sugar. If so, we can go ahead and set some aside. as a dipping sauce and pour the rest over our crabs, so now we're going to put some sugar because I, the onions and garlic are just onion, garlic, obey all the cars, like powder, cayenne pepper, lemon , salt and butter, that's it, bring it to a nice boil it smells really good we've been using this dipping sauce for years and we love it so what I'm going to do now is turn this off now that it's boiling really nice, right? would you turn it on? and then I'm going to take some of the sauce and set it aside so we can use it as a dipping sauce, although we could use it as a dipping sauce and then the rest of it we'll pour on our crabs.

Well, this is not just for Amigo, this is for everyone, so save enough for everyone to come out, yeah, and here it's still smoking and then we're just going to pour our explosive sauce here over all of this. I was drilling and it was really cool to see the steam coming out at the end. the time we did this, no, we didn't have enough garlic and onion to put in, shake it up, it's like, look at that honesty, great, please like, subscribe and enjoy, mash that like button.