Crawfish Boil

Ingredients

• 4 lb live crawfish
• 1½ lb new potatoes
• 12 oz smoked sausage
• 4 corn on the cob
• 2 lemons
• 1 head garlic
• 1 yellow onion
• ½ cup crawfish boil seasoning
• 4 bay leaves
• 2 tbsp salt
• 4 qt water
• 2 tbsp hot sauce (optional)

Steps

1. Clean the crawfish by rinsing them thoroughly under cold water until the water runs clear. Discard any dead crawfish.
2. In a large stockpot, combine water, crawfish boil seasoning, bay leaves, salt, halved lemons, quartered onion, and a head of garlic. Bring to a rolling boil.
3. Add potatoes to the boiling water and cook for 10-15 minutes, or until slightly tender. Add the corn and sliced sausage and cook for another 5 minutes.
4. Add the cleaned crawfish to the pot, ensuring they are fully submerged. Return to a boil, then cover and turn off the heat.
5. Let the crawfish soak in the hot seasoned water for 15-20 minutes. Taste a crawfish to check for desired spice level and doneness; soak longer for more flavor.
6. Carefully drain the crawfish, potatoes, corn, and sausage. Serve immediately on a large platter or newspaper, optionally with extra hot sauce.