- 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
- 1/2 pound fresh green beans, trimmed
- 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
- 50 live crawfish, rinsed
- Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
- Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the 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.
- Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
Louisiana Crawfish Boil, recipe