From: Executive Chef David Woodward, Hilton New Orleans Riverside, New Orleans, LA. Yield: Approx. 20 servings. 10 lb. peeled Idaho® Russet potatoes, cut into 2” chunks 4 Tbsp. Creole crab boil spices 2 lb. crawfish tail meat and fat 20 oz. heavy whipping cream 1 lb. unsalted butter 1 Tbsp. salt ½ tsp. white pepper In a large pot of cold water, add the potatoes and Creole spices. Bring to a boil and simmer until fork-tender. Drain and return potatoes to ...

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