A crawfish boil to feed a crowd. Use your largest stockpot to boil up a delicious mix of veggies, sausage, and crawfish, brimming with spicy broth.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
541 Calories
Recipe Instructions
Step 1
Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
Step 2
Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Step 3
Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.
Step 4
Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.
Ingredients
salt and ground black pepper to taste
5 bay leaves
2 large onions, sliced
2 heads garlic, unpeeled
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
15 red potatoes, washed
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
2 (16 ounce) packages mushrooms, cleaned
30 pieces baby corn
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
