Ultimate Crawfish Boil
 
Makes about 12 servings
Ingredients
  • 32 pounds live crawfish
  • 2 Spice Packets (recipe follows), divided
  • 3 cups kosher salt
  • 10 lemons, halved
  • 10 pounds red potatoes, quartered
  • 8 pounds corn on the cob, shucked and halved
  • 16 heads garlic, halved crosswise
  • 8 pounds andouille sausage, cut into thirds
  • Classic Cajun Seasoning (recipe follows)
  • Boil Dip (recipe follows)
Instructions
  1. In a large bucket or cooler, add live crawfish and water to cover. Let stand for 30 minutes, discarding any crawfish that float to top, which indicates crawfish is dead. Rinse crawfish thoroughly with cold water.
  2. In a large outdoor 60-gallon pot with a crawfish basket, add 1 Spice Packet, salt, and lemons, squeezing the juices. Fill pot 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.
  3. Submerge crawfish, andouille, and remaining 1 Spice Packet into pot, making sure crawfish are submerged. Return water to a boil. Turn off heat, cover, and let stand until crawfish are tender and float to top, about 30 minutes. Sprinkle with Classic Cajun Seasoning, and serve immediately with Boil Dip.
Notes
*Follow all safety guidelines according to manufacturer’s directions.
Recipe by Louisiana Cookin' at https://louisianacookin.com/ultimate-crawfish-boil-2/