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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