Louisiana-Style Crawfish Boil

Ingredients

Water

4 gallons

Salt

1 cup

Cajun seasoning

2 cups

Bay leaves

8

Lemons

6, halved

Garlic

6 heads, halved

Onions

2, quartered

Andouille sausage

2 pounds, sliced into 2-inch pieces

Red potatoes

4 pounds

Corn on the cob

8, halved

Crawfish

30 pounds, live

Butter

1 cup, melted (for dipping)

Extra Cajun seasoning

for dipping

Instructions

1. Fill a large pot (about 60 quart) with 4 gallons of water.
2. Bring water to a rolling boil over high heat on an outdoor cooker.
3. Add the onions, garlic, lemons, bay leaves, Cajun seasoning, and salt to the pot. Let the mixture simmer for 10 minutes to infuse the flavors.
4. Add the potatoes to the pot and cook for 15 minutes.
5. Add the andouille sausage to the pot and cook for another 5 minutes.
6. Add the corn and live crawfish to the pot and cook for an additional 5 minutes.
7. Turn off the heat and let the crawfish soak in the hot water for 30 minutes to absorb the flavors.
8. Drain the crawfish, potatoes, sausage, and corn from the pot and transfer them to a large serving platter.
9. Serve hot with melted butter and additional Cajun seasoning for dipping. Enjoy the fruits of your labor with friends and family.