|2||To 4 T ground red pepper or crawfish-boil seasoning mix|
|1 large||Onion, sliced|
|2||Cloves garlic, sliced|
|1||Stalk celery, sliced|
|4 smalls||Red potatoes|
|4 smalls||White potatoes|
|8 smalls||Onions, peeled|
|4||Ears fresh corn, shucked and silk removed, cut into thirds|
|4 larges||Eggs, at room temperature|
|9 pounds||Cleaned live crawfish (see Note)|
1. In 16-quart stockpot or crawfish boiler, combine water, salt, ground red pepper, lemon, the sliced onion, garlic, and celery. Heat to boiling over high heat.
2. Trim artichokes; remove chokes. Scrub the potatoes. Add artichokes, potatoes, and small onions to boiling mixture. Return to boil, then reduce heat just enough to prevent splashing. Cover pot and cook until potatoes are almost tender-about 15 minutes.
3. Add corn and cook, covered, 5 mmutes longer. Using slotted spoon or tongs, remove vegetables to platters; keep warm. Tie eggs in cheesecloth.
4. Add cleaned crawfish and bundle of eggs to boiling water mixture.
Return to boil over high heat for 5 minutes. Cover pot and set aside 10 minutes. Drain crawfish well; remove eggs from cheesecloth, shell, and serve with vegetables.
Note: If crawfish bave not been cleaned, place them in large washtub (or bathtub) filled witb heavily salted waterfor 20 to 30 minutes to purge them. Cbange water and allow to soak 10 minutes longer.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary