Description
What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you’ll crave over and over. Add other seafood or vegetables to your liking.
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 pepper to taste
- 3 large oranges, halved
- 3 large lemons, halved
- 2 large whole artichokes
- 15 red potatoes, washed
- 30 pieces baby corn
- 2 large onions, sliced
- 2 (16 ounce) packages mushrooms, cleaned
- ½ pound fresh green beans, trimmed
- 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
- 50 live crawfish, rinsed
Instructions
- Fill a very large pot about 1/3 full with water. Add in 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.
- Stir in mushrooms
- green beans
- onions
- and baby corn
- and continue to cook
- about 15 minutes. Stir in sausage; cook 5 minutes more.
- 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.
- Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot
- Louisiana-style
- spread over a picnic table covered with newspapers.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 10