Louisiana Crawfish Boil

What a feast this crawfish boil is! Bring the family over and enjoy this deliciously sloppy supper. You'll keep wanting this meal, which combines crawfish, sausage, corn, mushrooms, potatoes, and artichokes. If you like, add additional fish or veggies.

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Course: Main Course

Cuisine: American

Keyword: Louisiana Crawfish Boil

Servings:

Calories: 541kcal

Equipment

1 large pot

Ingredients

2 heads garlic
5 bay leaf
2 ounces dry crab boil
1 tablespoon liquid shrimp crab boil seasoning
salt crab boil seasoning
15 red potatoes
3 oranges
3 lemons
2 large whole artichokes
2 ounce packages mushrooms
½ pound fresh green beans
2 large onions
30 pieces baby corn
2 ounce smoked sausage
50 live Crawfish

Instructions

About 1/3 of a very big pot should be filled with water.
Garlic, bay leaves, salt, pepper, liquid and dry crab boil spices, potatoes, oranges, lemons, and artichokes should also be included.
High heat should be used to bring to a boil, then lower the heat to a simmer and cook for 20 minutes.
After adding the mushrooms, green beans, onions, and baby corn, simmer for another 15 minutes.
Sausage is added and cooked for an additional five minutes.
Crawfish should be added, brought back to a boil, and simmered for 5 minutes or until the tails are easily removable and the shells are brilliant red.
Peel a crawfish to check for doneness.
Crawfish should not be overcooked or they will turn tough.
Take the pot off the heat, then carefully drain the liquid. Louisiana-style hot crawfish boil should be served on a picnic table covered in newspapers.

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Nutrition

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