Crawfish boil

Yield: 4 servings

Measure Ingredient
3 gallons Water
⅔ cup Salt
1 tablespoon Black peppercorns
2 packs Dry crab boil
1 cup Liquid crab boil
1 tablespoon Crystal or your favorite hot
\N \N Sauce
1 tablespoon Essence
2 \N Bay leaves
\N \N Crawfish, vegetables, and
\N \N Sausage:
12 pounds Live crawfish
8 \N New potatoes
2 \N Ears of corn, cut into
\N \N Thirds
2 \N Artichokes
1 \N Foot of andouille sausage,
\N \N Cut into 8 equal links
3 \N Lemons, cut in half
2 mediums Size yellow onions, peeled
\N \N And quartered
½ pounds Raw peanuts
3 \N Whole garlic cloves, spilt
\N \N In half
1 cup Melted butter
\N \N Couple bottles of Abita Beer
\N \N Or your favorite beer

For the stock: In a large stock pot with a basket insert on high heat, add the water, salt and peppercorns. Add the rest of the seasonings, cover and bring up to a boil. When the stock is at a boil, add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the remaining ingredients, except for the crawfish. Cover the pot and bring back up to a boil, about 5 minutes. Taste the stock for seasoning and adjust if needed. Add the crawfish, cover and turn off the flame. Allow the mixture to steep for 5 to 30 minutes. To assemble, place brown paper bags on the counter, lift the basket out of the stock and drain. Dump the boil directly on the counter. Serve with plenty of melted butter, beer, and paper towels.



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