Louisiana Crawfish Boil Ingredients 2 heads garlic, unpeeled 5 bay leaves 2 (3 ounce) packages dry crab boil 1 tablespoon liquid shrimp and crab boil seasoning salt and pepper to taste 3 large oranges, halved 3 large lemons, halved 2 large whole artichokes 15 red potatoes, washed 30 pieces baby corn 2 large onions, sliced 2 (16 ounce) packages mushrooms, cleaned 1/2 pound fresh green beans, trimmed 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices 4 pounds live crawfish, rinsed Directions Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the 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. Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
Posted on: Mon, 05 Aug 2013 18:47:38 +0000
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