Creole Crawfish Boil

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My Husband and I have done this recipe for our tailgating parties at KSU football games for 3 years now. Every year its a huge favorite and the aroma from the broth draws a crowd. We make a lot of extra because we know people will be stopping by asking about what we're cooking. I have substituted large tiger shrimp for the crawfish and works just as well. You can never use too much spice and we also add Tabasco and other spices!!! We use a large propane turkey fryer with a 60 quart large pot to boil everything in. Works wonderful.

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good and easy. Changing the portions works well. You may want to add some extra spice if you like it hot.

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I was born and raised in the south on crawfish. Tyler did a good job maintaining the true flavors of the dish. The star is the crawfish. PLEASE DO NOT SUBSTITUTE ZATARANS!! It throws off the flavor of the dish which can not be replicated by adding onion powder. and ALWAYS it them steaming hot.

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This is a great stovetop alternative to using the big outdoor burners and enormous pots. Take it from me - do NOT use Old Bay seasoning - always use the Zatarain's - it tastes better. You can even add onion powder and cayenne pepper if you want extra spice(you probably won't need it!. Also, keep your live crawfish in either a clean aluminum washtub or ice chest filled with water before you cook them. This helps to clean them off and keep them alive just prior to cooking. If they are dead too long before you cook them, they do not taste well at all.

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This was so easy- just threw everything into the pot and let it simmer...fabulous flavor!!