​Louisiana Crawfish Boil

 

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage,

corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other

seafood or vegetables to your liking.

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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

50 live crawfish, rinsed

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Fill a very large pot about 1/3 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. Drain well.

Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

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                                                               Thanks to YouTube for the video.