Description
I learned this Southern style of cooking from my mother-in-law. Live crawfish are the best, but you can also use thawed, frozen whole crawfish. Just pinch the tails and suck the heads to eat. You can also cook crab, lobster, or shrimp this way.
Ingredients
- 2 large onions, quartered
- 10 large cloves garlic, halved
- 2 lemons, quartered
- 2 oranges, quartered
- 5 large stalks celery, cut into chunks
- ¼ cup black pepper
- ¼ cup seasoned salt
- 6 jalapeno peppers, halved and seeded
- 10 pounds live crawfish, rinsed
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 5