Spice up your Crow fish with Fresh picked, 20 large Bay leaves

( Crawfish, veggies not included. Plant to show source of the Bay and  and 6 " Chef knife in picture is to show you size reference)

Organically grown and No chemical or pesticides used on any of our plants. 

My team will pick the leaves fresh as orders come in and ship.  All you have to do is let your internal Chef come out and create delicious dishes with aromatic Bay.  most of the time its used dry this way you can dry to store or use fresh. 

With the great rain season we go this year the leaves are extra large and fresh.   For idea you see size in puctures we will pick the med to Larger ones for you.  leaves are about between 3" and 4.5" long (Mixture medium to  Long).  Average size is about 3."

The leaves can be used fresh or dry. 
will ship USPS Fist class 

Crawfish Boil Recipe

What goes great with a cold brew? A crawfish boil! There’s nothing like kicking off crawfish season with a classic Louisiana crawfish boil. With a Bayou Classic Cooker from Blossman, you’ll be ready for a boil no matter where you are located. Our favorite aspect of the Louisiana boil is that you can throw in whatever veggies you have in the fridge for a delicious boil that all will enjoy. Here is our go-to family favorite recipe.

Serves: 10  Prep time: 30min Cook Time 2 hours

Ingredients

2 (3 ounce) packages Zatarain’s dry crab boil

  • 1 tbsp. Zatarain’s liquid shrimp and crab boil seasoning
  • Salt and pepper to taste
  • 5-7 bay leaves
  • 2 heads garlic, unpeeled
  • 3 large oranges, halved
  • 3 large lemons, halved
  • 15 red potatoes, washed
  • 15 corn cobs cut in 1/2 or 1/3, depending on size
  • 2 large red onions, sliced
  • 2 (16 ounce) packages button mushrooms, cleaned
  • 1/2 lb. fresh green beans, trimmed
  • 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
  • 80 lbs. live crawfish, rinsed

Directions

  1. Fill a very large pot about 1/3 full with water. Add the dry and liquid crab boil seasonings, salt, pepper, garlic, bay leaves, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  2. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough and hard to peel.
  3. Drain completely. Serve crawfish hot. The preferred Louisiana-style is spread over a picnic table covered with newspapers.