Yield: 1 servings
|50 pounds||Crawfish, live|
|2 eaches||Salt, boxes|
|12 eaches||Lemons, halved|
|12 eaches||Onions, med, halved|
|1 each||Celery stalk, 2\" pieces|
|1 each||Bottle liquid crab boil|
|4 ounces||Cayenne pepper, liquid|
|6 eaches||Bags crab boil|
|1 each||Tabasco sauce, bottle|
|9 eaches||Garlic clove, halved|
Purge in tub with one box salt for 5 minutes. Drain and repeat. Fill 60 qt pot half-way with water and all ingredients except crawfish.
Boil vigorously for 5 minutes. Add crawfish and bring to a second boil. For small crawfish, turn off fire and let soak for 45 minutes.
If large, boil 3-5 minutes before removing from fire to soak. Source: Times-Picayune/States-Item paper, 15 Mar 84 Dureau's and Radosti's Recipe date: 03/15/84