New Orleans Crawfish Boil
|5 lbs of live Crawfish|
|3 lbs of andouille sausage, cut into 1/4 inch pieces|
|3 heads garlic skin on cut in half, on the horizontal|
|6 ears of corn cut in half|
|2 lbs red potatoes, whole|
|1 lb of mushrooms|
|2 tbs black pepper|
|3 bay leaves|
|1 small bunch of thyme|
|1 tbs red pepper|
|5 tbs old bay seasoning|
|1 bottle of Rex crab boil (available in most grocery stores and seafood markets)|
|4 gallons water, more if necessary|
The Crawfish boil is a classic Louisiana favorite. Today live Crawfish are readily available at most large seafood markets. They are relatively inexpensive and easy to prepare. The proper way to eat Crawfish is to twist off the tails, squeeze the heads and suck the juice out. Then break shells and eat the tail meat.
- In a large stock pot add 4 gallons of water.
- Add the Garlic heads, black pepper, bay leaves, thyme, old bay and Rex crab boil and cayenne pepper.
- Bring to a boil and then reduce to simmer for 15 minutes.
- Add the potatoes, mushrooms, corn and sausage increase heat slightly and cook for 15 minutes.
- Add the Crawfish and cook for another 10 minutes.
- On a table covered with newspaper, place all of the ingredients and serve.