Louisiana Crawfish Boil
Recipe information
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Cooking:
30 min.
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Servings per container:
10
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Source:

Ingredients for - Louisiana Crawfish Boil

1. Garlic, unpeeled - 2 heads
2. Bay leaves - 5
3. Dry crab boil - 2 (3 ounce) packages
4. Liquid shrimp and crab boil seasoning - 1 tablespoon
5. Salt and ground black pepper to taste - 1 tablespoon
6. Red potatoes, washed - 15
7. Oranges, halved - 3 large
8. Lemons, halved - 3 large
9. Whole artichokes - 2 large
10. Mushrooms, cleaned - 2 (16 ounce) packages
11. Fresh green beans, trimmed - ½ pound
12. Onions, sliced - 2 large
13. Baby corn - 30 pieces
14. Smoked sausage, cut into 1/2 inch slices - 2 (16 ounce) packages
15. Live crawfish, rinsed - 50

How to cook deliciously - Louisiana Crawfish Boil

1. Stage

Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.

2. Stage

Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.

3. Stage

Add crawfish and return the mixture to a boil, then simmer until 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.

4. Stage

Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.