A crawfish boil is all
about having a good time with good friends and good food -- Louisiana-style.
Boiled Crawfish
20 pounds live crawfish — allow 5
pounds per person*
5 gallons water
1 (26-ounce) box salt
6 heaping tablespoons cayenne pepper
4 lemons, halved
10 bay leaves
6 medium whole onions
12 new potatoes (leave skins on)
6 ears shucked corn
1/4 cup olive oil (optional, but it makes peeling easier)
- If the crawfish appear to be a little
muddy, rinse them well with cool water in a large tub, changing
the water several times until it runs clear. Put 5 gallons of
water in a 10-gallon boiling pot.
- Add all ingredients except for the crawfish.
Bring water to a rolling boil, then add the live crawfish. Cover
and allow water to return to a boil. Cook for 8 to 10 minutes.
- Drain and serve on trays or on that big
newspaper-covered outdoor table. The corn and potatoes absorb
the seasonings and are delicious.
Serves 4.
*Shrimp may be used in place of crawfish.
