Name: Louisiana Crawfish Boil
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: Southern
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; 0.5 pound fresh green beans, trimmed; 2 large onions, sliced; 30 pieces baby corn; 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices; 50 live crawfish, rinsed

Louisiana Crawfish Boil

Make this crawfish boil with fresh crawfish, corn, potatoes, sausage, and spicy broth in a large pot for a delicious feast to feed a hungry crowd.

1 hr 30 min total 30 min prep 1 hr cook 10 541 cal

Instructions

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1 Gather all ingredients.
2 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.
3 Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4 Stir in sausage; cook 5 minutes more.
5 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.
6 Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.