- 64 oz seafood boil seasoning (Cajun Land Complete)
- 6 Zatarain’s 3oz Crab Boil Seasoning Bags
- 16 oz Slap Ya Mamma Cajun Seasoning
- 13 oz salt
- 18 oz bottle spicy brown mustard
- 5.25 oz jar prepared horseradish
- 14 oz minced garlic
- 20 dried bay leaves
- 2 16oz bottles of Louisiana hot sauce
- 32 oz lemon concentrate
- 2 stalks of celery, sliced into thirds
- 6 whole onions, peeled and halved
- 6 whole heads of garlic, top removed
- 12 lemons, halved
- 6 oranges, halved
- 5 pounds red potatoes
- 40 lbs crawfish, live
- 3 – 5 pounds smoked sausage, sliced into 1 inch sections
- 24 oz fresh mushrooms, whole
- 24 corn on the cob, frozen
- bag of ice
- Fill a 100 quart stockpot 60% of the way with water.
- Add all the seasonings, mustard, horseradish, minced garlic, bay leaves, hot sauce, and lemon concentrate into the water.
- Light the propane burner with the valve 3/4 open.
- While the water comes to boil add in celery, onions, and heads of garlic.
- Squeeze the juice of the lemons and oranges into the water and toss the halves in.
- Cover the pot while waiting for the water to boil.
- Once the water reaches a rolling boil, toss in the potatoes and boil for 10 minutes.
- Add crawfish, sausage and mushrooms to the pot and open up the propane value all the way.
- Once the pot comes to a rolling boil again set a timer for 2 minutes.
- Shut off the burner and cool down the pot by adding the frozen corn and ice. (you can also hose down the exterior of the pot to lower the temperature)
- Let the crawfish soak for 30 minutes to absorb the seasoning.
- Lift the basket and allow the crawfish to drain.
- Serve from basket or empty the basket onto a table layered with newspaper
The crawfish I got came pre-cleaned which is really rare. The easiest way to clean off the dirt and grime is to rinse them off in a large ice chest you have lying around. Repeat until the water runs clear.