Crawfish Boil
Recipe from Taste of the South



by 3  people


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Servings: 4 to 6
Prep Time: 15 mins
Total Time: 1 hr
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Ingredients
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    1/4  cup 
    kosher salt
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    2   teaspoons 
    freshly ground black pepper
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    3   
    (5-ounce) packages crawfish boil
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    1   
    head garlic, separated and peeled
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    1 1/2  teaspoons 
    cayenne pepper
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    4   
    dried bay leaves
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    2   pounds 
    small new potatoes, cut in half
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    6   
    ears corn, shucked and cut in half
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    3   
    medium yellow onions, peeled and quartered
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    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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