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Crawfish Boil

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Daytime

Published: May 28, 2009

Updated: 07/01/2009 06:00 am

You'll need a HUGE pot. We use our turkey fryer pot. If the largest you have is a standard 8-12 quart pot, have a couple of pots going at the same time. Use one pot for the vegetables and the other for the crawfish.

1 lb bag crawfish boil seasoning
3 heads garlic, cut in half
3 onions, cut in half
5 ears corn
2 pounds small red potatoes
2 pounds cooked, smoked sausage, sliced
10 pounds live crawfish, rinsed well

Fill the pot with water, add the garlic, onion and as much of the spicy crawfish boil seasoning as you want. Bring to a boil. Add the potatoes and boil until almost fork tender. Drop in the corn and sausage. Cook 5 minutes. Remove potatoes, corn and sausage, keeping the water in the pot.
Bring pot back to a boil and add crawfish (with smaller pots, you'll have to do this in batches.) When the water returns to a boil, turn off the heat and let the crawfish soak and cook in the hot water for 5 minutes. Remove the crawfish, leaving the water in the pot for the next batch. Eat.

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