CAJUN-STYLE CRAWFISH BOIL
8 servings
True Cajuns may scoff at the suggestion that less than 4 or 5 pounds of crayfish per serving is adequate, but we find these proportions more appropriate for a home crayfish boil.
Pour 5 quarts water into a large stockpot and add:
- 2 large onions, quartered
- 2 lemons, quartered
- One 6-ounce container crab boil seasoning
- ¼ cup salt
- ¼ cup Tabasco sauce
- 1 head garlic, halved crosswise
Bring to a boil and cook for 10 minutes. Add and simmer for 10 minutes:
- 2 pounds small red potatoes
Add and simmer for 5 minutes:
- 3 ears corn, shucked and cut into 3-inch pieces
- 1 ½ pounds andouille or Cajun-style boudin sausage, cut into ½-inch pieces
Add and simmer until bright red and cooked through, about 5 minutes:
- 10 pounds whole crayfish, fresh and cleaned, above, or thawed frozen
Transfer the crayfish, sausage, and vegetables with a slotted spoon to a large platter. Serve on a table covered with newspaper along with bowls of the cooking liquid and:
- Crusty French bread
- Softened butter
- Tabasco sauce