Recipe: Crawfish boil

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Recipe makes 25 servings

4 medium lemons, halved

2 large yellow onion, peeled and rough chopped

1 cup(s) garlic cloves, peeled

5 Lb red potatoes halved

4 1/2 Lb Louisiana Crawfish Boil Mix

3 Lb corn on the cob, shucked and cleaned

3 Lb Hill Country Fare Smoked Sausage, ends trimmed and cut into 3-inch pieces

2 Lb Great Catch Large Raw Peeled & Deveined Tail-Off Shrimp, thawed

30 Lb live crawfish, soaked and rinsed

2 Tbsp Cajun seasoning


1. In a large pot or crawfish boil pit add lemons, onion, garlic, potatoes, and crawfish boil seasoning. Add cold water to fill the pot halfway; stir gently to dissolve seasoning. Turn on high and bring to a boil for 2 minutes.

2. Add in corn, sausage, shrimp and crawfish. Bring back to a boil and cook for 3 minutes.

3. Turn off heat and cover and let sit for 15 minutes. Drain liquid and transfer contents to ice chest or other covered container and sprinkle with Cajun seasoning, if desired.

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