Crawfish Boil
From: Taste of the South
Servings: 4 to 6 servings
Prep: 15 mins
Total: 1 hr
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Ingredients
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
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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