Louisiana Crawfish Boil

Ingredients

• 5 lb live crawfish, purged and rinsed
• 2 lemons, halved
• 1 head garlic, halved crosswise
• 1 onion, quartered
• 3 stalks celery, halved
• 1/2 cup Cajun or crab boil seasoning
• 1/4 cup salt
• 2 tbsp cayenne pepper
• 2 lb small red potatoes
• 1 lb smoked sausage, cut into thick chunks
• 6 ears corn, halved
• 2 cups ice

Before you cook

• Rinse the live crawfish thoroughly under cold running water.
• Halve the lemons, garlic head, and celery stalks.
• Quarter the onion.
• Cut the smoked sausage into thick chunks and halve the corn.

Steps

1. Fill a large stockpot with a boil basket about two-thirds full of water.
2. Squeeze the lemons into the pot and drop in the rinds.
3. Add the garlic, onion, and celery to the pot.
4. Stir in the Cajun seasoning, salt, and cayenne pepper.
5. Bring the pot to a rolling boil over high heat.
6. Add the potatoes and cover the pot for 10 minutes.
7. Add the sausage chunks to the pot.
8. Continue boiling until the potatoes are fork-tender, about 10 more minutes.
9. Add the crawfish and corn to the pot.
10. Boil for 5 minutes, until the crawfish shells turn bright red.
11. Turn off the heat and stir in the ice to stop the cooking.
12. Let everything soak in the seasoned water for 20 minutes.
13. Lift the basket out and drain thoroughly.
14. Pour the crawfish and vegetables out onto a paper-covered table to serve.