Crawfish Boil Poboy

Updated: Jan 8




INGREDIENTS: crawfish cream sauce (see this recipe under beef/seafood)

french bread, toasted

1 pound red potatoes, cleaned & diced into bite sized pieces

3 tbs butter

6 cloves garlic, peeled

zatarain's crab boil, to taste

parsley, for garnish (if desired)


DIRECTIONS:

  1. Bring a medium sized pot of water up to a boil, add in the potatoes. Add in the butter, garlic, and season to taste. *Note: i used about a 1/4 cup of seasoning*

  2. After about 25 minutes, the potatoes should be fork tender, drain from the water and remove the garlic.

  3. Slice and toast the french bread to your liking.

  4. Place a layer of the potatoes, and add the cream sauce on top.

  5. Garnish with parsley, if desired.

  6. Serve and enjoy!

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