Tuesday, June 18 2013, 09:31 AM MDT
As Aired On June 11, 2012
Recipe Courtesy Of Chef Mark Brower, Forklift at Snowbird
5lbs live crawfish
1lbs Andouille sausage
2lbs fresh sweet corn
2lbs red potato
4oz seafood boil seasoning
2 oz. new Mexico Chimayo red chili powder
2 white onions
1 stick real butter
Salt and pepper to taste
1.) Bring 5 quarts water to boil in 10 quart pot
2.) Add seafood boil seasoning, Andouille sausage, lemons and onions. Boil for ten minutes.
3.) Add potatoes and boil for 10 minutes.
4.) Add corn and boil for 10 minutes.
5.) Add crawfish, boil 5-7 more minutes
6.) Strain ingredients and add to large mixing bowl
7.) Toss with salt, pepper, butter and New Mexico red Chimayo chili powder
(Copyright 2012 Sinclair Broadcasting Group.)