2 pounds corn on the cob, shucked and halved crosswise
6 heads garlic, halved crosswise
4 pounds andouille sausage, cut into thirds
Trinity Compound Butter (recipe follows), lemon wedges, and Cajun seasoning, to serve
Instructions
In a large bucket or cooler, place live crawfish, 1 cup salt, and enough water to cover by 2 inches. Let stand for 30 minutes, discarding any crawfish that float to the top. (This indicates the crawfish are dead.) Rinse crawfish thoroughly with cold water.
In a large stockpot with strainer insert, add Seasoning Packet and remaining 1½ cups salt. Squeeze lemons over seasoning, and add to pot. Fill halfway with water and bring to a boil over high heat. Add potatoes, corn, and garlic; bring to a boil, and cook for 15 minutes.
Add crawfish and sausage; return to a boil. Turn off heat, cover, and let stand until crawfish are tender and float to the top, about 30 minutes. Strain and turn out onto a large table or serving platters. Serve immediately with Trinity Compound Butter, lemon wedges, and seasoning, if desired.
Notes
RECIPE FOR SUCESS When buying and prepping crawfish, look for cracked shells and toss any that have visible damage. If you can’t find fresh crawfish in your area, visit cajungrocer.com to have them shipped directly to you.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/classic-crawfish-boil/