Name: Louisiana Crawfish Boil
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 15 to 20 servings
Cuisine: american
Ingredients: One 35- to 40-pound sack live crawfish; 3 pounds small (size "B") red potatoes; 3 pounds smoked sausage, cut into 3-inch pieces; 8 to 10 oranges, sliced; 6 artichokes, halved; 6 heads garlic, halved; 2 stalks celery, cut into 2-inch pieces; One 4 1/2-pound bag powdered crawfish boil mix, such as Louisiana Fish Fry; 8 ounces liquid crawfish boil, such as Louisiana Fish Fry; Twenty-four 3-inch ears frozen corn; One 16-ounce container white mushrooms; One 1-pound bag frozen Brussels sprouts

Directions

Special equipment:

an 80-quart pot with a strainer; a high pressure propane burner; a large stirring paddle

Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of NOLA Crawfish King, New Orleans, LA

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Louisiana Crawfish Boil

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