LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

Yield serves 4 to 6

Number Of Ingredients 10

Previous Next

2 (3-ounce) bags Zatarain's Dry Crawfish, Crab, and Shrimp Boil (see Sources, page 301)
2 gallons water
3/4 cup coarse salt
12 fingerling potatoes (about 3/4 pound total)
4 onions, preferably Vidalia, halved
4 lemons, halved
4 whole heads garlic
4 ears fresh sweet corn, shucked and silks removed, halved crosswise
2 pounds kielbasa sausage, cut into 2-inch pieces
6 pounds live crawfish (see Sources, page 301)

Steps:

Fill a large stockpot with the seafood boil, the water, and the salt. Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
Add the potatoes, onions, lemons, and garlic. Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes. Add the corn, sausage, and crawfish. Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes. Serve immediately.