Recipe courtesy of David Rosengarten

Crawfish Boil

Name: Crawfish Boil
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Ingredients: 2/3 cup salt; 1 tablespoon peppercorns; 2 packages dry crab boil; 1 cup liquid crab boil; 1 tablespoon hot sauce; 1 tablespoon Creole seasoning; 8 new potatoes; 4 ears corn; 2 lemons; 4 onions; 2 heads garlic; 4 stalks celery, halved crosswise; 5 pounds crawfish; Melted butter, for serving

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Total: 35 min

Prep: 5 min
Cook: 30 min

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Ingredients

2/3 cup salt

1 tablespoon peppercorns

2 packages dry crab boil

1 cup liquid crab boil

1 tablespoon hot sauce

1 tablespoon Creole seasoning

8 new potatoes

4 ears corn

2 lemons

4 onions

2 heads garlic

4 stalks celery, halved crosswise

5 pounds crawfish

Melted butter, for serving

Directions

In a large stockpot with a removable basket and tight-fitting lid bring 3 gallons water to a boil and add salt, peppercorns, crab boil, hot sauce and seasoning. Cover pot and bring back to a boil. Add remaining ingredients except crawfish, cover and cook 5 minutes. Add crawfish, stir well and cover. Turn off heat and let sit for 15 to 20 minutes. Ladle crawfish and vegetables onto a large platter or deep bowls and serve with melted butter.;