Lunchbreak: Preview of the Crawfish for Cancer Chicago crawfish boil

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Eric Hominick

Crawfish for Cancer Chicago Crawfish Boil
Saturday, June 27
4:30 p.m. - 8:30 p.m.
Cafe Oliva
Ohio Street Beach

For tickets and more information:

Crawfish Boil

2 tablespoons seafood boil seasoning
1 teaspoon fine sea salt, or to taste
2 pounds medium red potatoes (about 8), halved
1 large onion, quartered
6 ears corn-on-the-cob, peeled and halved
6 pounds of crawfish
8 cups water
chopped fresh parsley for garnish

In a very large pot (at least 10 quarts), combine 8 cups water, spice mix, salt, potatoes and onion. Cover and bring to a boil over high heat. Remove lid and layer in corn and crawfish. Reduce heat to medium-high. Cover pot and cook until crawfish are just cooked through, about 10 minutes. With a slotted spoon, transfer crawfish to a platter and corn, onions and potatoes to another bowl or platter. Pour a few cups of the liquid from the pot over seafood and sprinkle both platters with parsley.