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Crawfish Boil

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L.A. Crawfish Boil with Sausage, Corn, Mushrooms and Potatoes

Ingredients

Scale
  • 10 lbs cleaned, purged live crawfish
  • 1 head garlic – peeled and smashed
  • 1 lb smoked sausage – coined into 1–1/2” slices
  • 1 large lemon – halved and squeezed into the pot
  • 1 seafood boil spice bag
  • 1 cup ground cajun spice mix
  • 3 small red potatoes – per person
  • 1 half ear of corn – per person
  • 1 carton whole mushrooms – washed
  • 1 large yellow onion – quartered
  • 3–4 beers: For the cook!

Instructions

  1. Fill a large 20 gallon pot half full with water on a propane burner
  2. Add the garlic, lemon and seasoning to the pot. Bring it to a rolling boil over high heat
  3. Stir in the onion, potatoes and mushrooms and boil for 15 minutes
  4. Add the crawfish and increase to max heat. Boil for 5-7 minutes until shells turn bright red
  5. Turn off the heat and let everything soak for 5-10 minutes
  6. Strain out the crawfish, sausage, corn and mushrooms and spread on a thick layer of newspaper on the banquet table

Find it online: https://www.cooksavorcelebrate.com/crawfish-boil/