Louisiana Crawfish Boil

Louisiana Crawfish Boil
  • 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


  1. 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.
  2. 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.
  3. Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

05/21/2018
Louisiana Crawfish Boil, recipe PT15M PT1H 5 455 calories

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