Recipe courtesy of Allen Jaeger

Famous Louisiana Boiled Crawfish

Name: Famous Louisiana Boiled Crawfish
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 12 to 15 servings or 45 appetizer servings
Cuisine: american
Ingredients: 3 cups cayenne pepper; 1 1/2 cups ground crab boil; 5 cups salt; 1 sack crawfish (40 to 45 pounds); 1 gallon chilled After Boil Ingredients, recipe follows; 1 gallon water; 4 whole heads garlic; 2 large onions; 1/2 stalk celery; 5 lemons

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Level: Easy
Total: 2 hr 15 min

Prep: 10 min
Inactive: 35 min
Cook: 1 hr 30 min

Yield: 12 to 15 servings or 45 appetizer servings

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Ingredients

3 cups cayenne pepper

1 1/2 cups ground crab boil

5 cups salt

1 sack crawfish (40 to 45 pounds)

1 gallon chilled After Boil Ingredients, recipe follows

After Boil Ingredients:

1 gallon water

4 whole heads garlic

2 large onions

1/2 stalk celery

5 lemons

Directions

In a large stockpot, bring 10 gallons of water to a full boil. Add seasonings and bring water back to a full boil. Add crawfish, and bring back to a full boil. Once crawfish return to full boil, turn off fire, and add 1 gallon of the chilled After Boil Ingredients. Soak for 35 minutes, and then they are ready to eat.