Crawfish Boil

Recipe from Taste of the South
Crawfish Boil
SERVINGS
4 to 6
PREP TIME
15 mins
TOTAL TIME
1 hr
Ingredients
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  • 1/4 cup kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3 (5-ounce) packages crawfish boil
  • 1 head garlic, separated and peeled
  • 1 1/2 teaspoons cayenne pepper
  • 4 dried bay leaves
  • 2 pounds small new potatoes, cut in half
  • 6 ears corn, shucked and cut in half
  • 3 medium yellow onions, peeled and quartered
  • 15 pounds live crawfish
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Directions
1. 
Fill a large stockpot with approximately 15 quarts water. Add salt, pepper, crawfish boil, garlic, cayenne, and bay leaves; bring to a boil over high heat. Reduce to a simmer; cook for 20 minutes.
2. 
Add potatoes, corn, and onion. Return to a boil. Cook for 10 minutes.
3. 
Add crawfish, and return to a boil. Cook for 10 minutes.
4. 
Using a large slotted spoon, transfer crawfish and vegetables to a large serving platter.
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