Louisiana Crawfish Boil
For the crawfish:
- 1 gallon water
- 2-3 oz crab seasoning
- 1/4 cup salt
- 1/4 cup hot sauce ( we recommend Crystal!)
- 2 Tbsp cayenne
- 1 1/2 lbs small red potatoes
- 4-6 ears of corn; halved
- 1 lg onion; quartered
- 1 bell pepper; coarsely chopped
- 2 stalks celery; coarsely chopped
- 1 head garlic; halved
- 3 lemons halved
- 5 lbs live crawfish; rinsed and purged in salt water
For the dip:
- 2/3 cup mayonnaise
- 5 cloves garlic; minced
- 1/4 cup hot sauce
- 3 Tbsp ketchup
- Tony Chachere’s seasoning; to taste
- In a medium bowl, combine all ingredients. Serve with crawfish.
There’s nothing better than a traditional Louisiana crawfish boil. Entertain a crowd in your own backyard with this recipe!
In a very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduced heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.
Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve Immediately.