Crawfish Boil
Recipe from Taste of the South

Crawfish Boil

by 3  people

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Servings: 4 to 6
Prep Time: 15 mins
Total Time: 1 hr
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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
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.
Add potatoes, corn, and onion. Return to a boil. Cook for 10 minutes.
Add crawfish, and return to a boil. Cook for 10 minutes.
Using a large slotted spoon, transfer crawfish and vegetables to a large serving platter.
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