Crawfish Boil
Makes about 12 servings
Ingredients
- 30 pounds live crawfish
- 6 cups kosher salt, divided
- 4 (1-pound) bags Cajun seafood boil*, divided
- 10 lemons, halved
- 10 pounds red potatoes, quartered
- 8 pounds corn, shucked and halved
- 16 heads garlic, halved crosswise
- 8 pounds andouille sausage or smoked sausage, cut into thirds
- Cajun seasoning*, to taste
Instructions
- In a large bucket or cooler, place live crawfish, 3 cups salt, and water to cover. Let stand for 30 minutes, discarding any crawfish that float to the top (which indicates crawfish are dead). Rinse crawfish thoroughly with cold water.
- In an outdoor 60-gallon stockpot with a crawfish basket, place 2 bags seafood boil, lemons (squeezing juices), and remaining 3 cups salt. Fill halfway with water, and bring to a boil over high heat on a heavy-duty outdoor burner. Add potatoes, corn, and garlic; bring to a boil. Reduce heat, and simmer for 15 minutes.
- Submerge crawfish in pot, and add sausage and remaining 2 bags seafood boil. Return water to a boil. Turn off heat, and cover. Let stand until crawfish are tender and float to top, about 30 minutes. Serve immediately. Season with Cajun seasoning to taste.
*We used Slap Ya Mama Cajun Seafood Boil and Slap Ya Mama Cajun Seasoning.
