Name: Louisiana Boiled Crawfish
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 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

Ingredients

Scale

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

Instructions

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

Notes

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.