CRAWFISH BOIL

Crawfish Boil image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 11

1 pound andouille sausage
6 quarts water
2 packages crab boil
6 tablespoons fresh lemon juice
1 teaspoon cayenne pepper
1 tablespoon kosher salt
2 heads garlic, peeled
4 medium onions, peeled and halved
12 small red potatoes, halved
4 pounds live crawfish
4 large ears corn, husked, silked and cut into thirds

Steps:

Heat a large skillet over medium heat. Add the sausage and cook until well browned and cooked through, about 20 minutes. Cut into 2-inch pieces and set aside.
Place water, crab boil, lemon juice, cayenne and salt in a very large pot and bring to a boil over high heat. Add the garlic, onions and potatoes, return to a boil, reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
Toss in the crawfish and the corn. Bring the liquid back to a boil, lower the heat and simmer for 10 minutes. Turn off the heat and stir in the sausage. Cover and let stand for 10 minutes. Drain. To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.