Prep Time::30 mins
Cook Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::10
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 ground black pepper to taste
15 red potatoes, washed
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 large onions, sliced
30 pieces baby corn
2 (16 ounce) packages smoked sausage, cut into ½ inch slices
50 pounds live crawfish, rinsed well
Directions
Gather all ingredients.
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Fill a very large pot about 1/3 full with water. Add 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.
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Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
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Stir in sausage; cook 5 minutes more.
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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.
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Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.
Dotdash Meredith Food Studios