Laissez Les Bon Temps Rouler!
If you have any questions, please feel free to call us at (866) 384 9211
and we will walk you through your crawfish boil.
We are here to make sure that your boil is the best.
Sincerely,
Lisa Boyd
President, la sp
ecialiste chef de

R
ick Boyd
Vice -President
MMe. Lisa's Crawfish Boil Recipe
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Copyright © 2002 - 2017 Crawfish Company Of Central Florida, Inc. All Rights Reserved
Last modified: J
uly 12, 2017
Rick & Lisa Boyd established the Crawfish Co. Of Central Fla., Inc. in June 2002. Lisa is now the President and Director of Sales and Catering. Rick and Lisa make good old fashioned customer service the foundation of their company policy.
Mme. Lisa, la spécialiste chef de Cajun offers her own Crawfish Boil recipe.
You can’t go wrong with this recipe. It’s guaranteed to make you the Cajun chef you
always wanted to be.
Crawfishcoofcentralfla
Sam’s Club
Sam’s Club
Sam’s Club
Sam’s Club
Sam’s Club
Crawfishcoofcentralfla
Local grocer
Local grocer
Local grocer
7/11
7/11
Local Grocer

Sam’s Club
• Fill your 80 quart pot one inch above the halfway point of your pot with the basket in.
• Add 4-6 ounces of oil. (Helps the crawfish meat come out of their shell easier - mama’s
secret)
• Add 1 small bottle of Zatarain liquid crab boil.
• Add about 10 – 15 bay leaves
• Add 1 cup Louisiana Pure Crystal Hot Sauce
• Add 3 lbs onions cut in wedges
• Add your 2 dozen lemons cut in half and squeezed into the water and then dropped in.
• Add  5 lbs. #1 red potatoes (called Creamers or salt potatoes)
• Open 1 can of beer.
• Fire up your pot and start drinking your beer.
• Bring your water to a rolling boil and cook the potatoes for 15 to 20 minutes or until you can
slde a fork easily into the potatominutes.
• While your potatoes are cooking, take your crawfish still in the bag, put them in the ice chest
with the drain open and gently rinse them off with the hose. When the water is running clear,
dump the crawfish from the bag into the ice chest and again, rinse them off until the water is
clear. Then set them aside.
• Husk your corn and break it in half. Then add it to your potatoes and cook for an additional 10
to 15 minutes.
• When you can slide your fork easily into your potatoes, lift your basket and insert your
crawfish paddle across the top of your pot and rest the basket back down onto the paddle using
the paddle for support while you drain the corn and potatoes. Then dump the corn and potatoes
into a container and cover for later. Put the basket back into the pot.
• Add the sack of Sal’s crawfish boil.
• Add the container of Tone’s Cayenne Pepper (that’s right, the whole container)
• Stir all the ingredients for about a minute.
• Add your crawfish.
• Bring to a rolling Boil.
• When you have achieved a rolling boil, cook for 8 minutes and turn the heat off. Now add your
ice.
• Let soak for 10 – 15 minutes. Now they are absorbing the spices that give them the flavor.
• Open another beer and drink while waiting for the soaking cycle.
• After your 10 – 15 minute soak period, dump on the table or into a clean cooler for serving.
• Laissez  Les Bons Temps Rouler!
Crawfish boils made easy !
There are light, medium and dark roux, the color of each depending on the cooking time.
Making a dark roux requires practice to develop the skill to darken it without burning it.
The roux we are making is a light roux or what Cajun Cooks call a blonde roux. It has a
delicate taste with a light caramel color and will not overpower your dish.
Makes about 3/4 cup

• 8 tablespoons (1 stick) unsalted butter
• 1 cup all-purpose flour

1. melt the butter in a saucepan over medium heat. Whisk in the flour 1 tablespoon at a
time and cook, whisking constantly, until the roux is thick and forms a ball, for about 4 to
5 minutes.

2. Remove from heat or incorporate some immediately into a dish you’re preparing.
If you prefer, allow the roux to come to room temperature and refrigerate it, covered, for a
week or two.
Mme. Lisa, la spécialiste chef de
Cajun Dirty Rice Recipe
• 1 lb chicken Gizzards – finely chopped
• 1 lb chicken Livers – finely chopped
• 1/4 cup squeeze Parkay Margarine
• 1/2 cup onion -- finely chopped
• 1/2 cup celery -- finely chopped
• 1/4 cup green pepper – chopped
• 2 garlic cloves – minced
• 2 ts. salt
• 1 ts. pepper
• 1/8 ts. ground red pepper
• 3 cup hot cooked minute rice
• 1/2 cup chopped parsley
Mme. Lisa, la spécialiste chef de
Alligator Tail w/Lemon Butter
Lemon Butter:
1 1/2 ts Lemon juice
1 1/2 ts Parsley; dried
1 1/2 ts Salt
1 tb Parsley; fresh choped OR
1/2 ts Onion powder
1/4 lb Butter/margarine
2 lb Alligator tail; slice thin
Cayenne pepper to taste
4 servings
LEMON BUTTER: Over low heat in small saucepan,
melt margarine or butter and stir in the remaining
ingredients; DON'T LET IT BOIL. Let heat through,
then serve immediately.
Yield: About 1/2 cup
Mme. Lisa, la spécialiste chef de
Broiled Alligator Tail
Cajun cooking at its best with easy to follow cajun recipes
Ingredients:
Where to buy it:
Costs:
• 40 lb. bag live crawfish
• Bay leaves
• Bag of lemons (2 doz.)
• Bag of sweet onions (3 lbs.)
• Tone’s Cayenne Pepper
• Louisiana Pure Crystal Hot
Sauce
• Sal’s Homemade crawfish
boil
• Corn  Â½ bushel (24 ears)
• #1 red potatoes 5 lbs.
• 4 Ozs. Vegetable oil
• Bag of ice/small
• 6 pack of your favorite beer
• 1 sml bot. Zatarain Liq. Crab
boil.
• 1 large ice chest with drain.
• Bag of lemons (2 doz.)
$market price
$3.99
$2.88
$3.26
$3.99
$3.99
$8.00
$market price
$market price
$market price
$1.25
$market price
$market price

$3.99
Brown meat in margarine in large skillet.  Add onion, celery, green
pepper, garlic and seasonings, mix well. Cover. Cook, stirring
occasionally, over medium heat until vegetables are tender. Add rice
and parsley, mix lightly. Serve immediately.
Cajun Dirty Rice served along with cornbread makes a great meal.
Yield: 8 Servings
Delicious Cajun Meals
are just moments away!
State Of Florida Department Of Business And Professional Regulation
Division Of Hotels And Restaurants
License # 58 - 10724R - 4 ***  Insured 1m Liability - Nationwide Insurance ***
Call Our Corporate Sales/Customer Service Department
at 407-384-9211 |  Toll Free 866-384-9211 | Fax 407-380-5715
We sell products of Certified Cajun Louisiana
Cajun & Southern Recipes from
Louisiana, Mississippi, Alabama, Texas & Florida
Lisa Boyd is Co-owner of the Harp & Celt Restaurant and Irish Pub, downtown Orlando's newest Steak & Seafood Restaurant and Irish Pub. Lisa is also president of the Crawfish Co. Of Central Fla., Inc. and the Cajun Paddy, Inc.
If you have any questions, please feel free to call us at (504) 305-6099 and we will walk you through your crawfish boil.er!
Crawfish Company Of Central Florida, Inc. Louisiana crawfish & seafood supply, Cajun Catering Specialists and Bayou Classic Outdoor Cooking Equipment Distributors.
For Live Louisiana Crawfish
Call (504) 305-6099