Louisiana Crawfish Boil
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt3 large
Orange (halved)3 large
Lemon (halved)2 large
Artichoke (whole)2 large
Onion (sliced)Directions:
1
Fill a very large pot about 1/3 full with water
2
Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes
3
Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes
4
Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more
5
Stir in the sausage; cook 5 minutes more
6
Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes
7
Test for doneness by peeling a crawfish
8
Be sure not to overcook, or crawfish will become tough
9
Drain well
10
Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers