Ingredients
10
10 servings
- •2 heads garlic, unpeeled
- •5 bay leaves
- •2 (3 ounce) packages dry crab boil
- •1 tablespoon liquid shrimp and crab boil seasoning
- •salt and ground black pepper to taste
- •15 red potatoes, washed
- •3 large oranges, halved
- •3 large lemons, halved
- •2 large whole artichokes
- •2 (16 ounce) packages mushrooms, cleaned
- •0.5 pound fresh green beans, trimmed
- •2 large onions, sliced
- •30 pieces baby corn
- •2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
- •50 live crawfish, rinsed
Instructions
- Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
- Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.
- Add crawfish and return the mixture to a boil, then simmer until 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.
- Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.
Nutritional Facts
Per 10 servings
- Calories: 541
- Carbohydrate: 38g
- Fat: 22g
- Fiber: 10g
- Protein: 51g
- Sugar: 13g
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