Ingredients
- 45 pound crawfish
- 8 cup salt
- 12 gallon water
- 6 cup creole seafood seasoning
- 2 cup cayenne pepper
- 2 cup peppercorns
- 15 cup bay leaves
- 12 cup lemons
- 12 head garlic
- 10 head onions
- 3 pound potatoes
- 12 ear corn
Preparation
Baking Directions:
Fill a washtub or ice chest with water and 2 cups of salt and stir.
Add crawfish.
They will swim around and the salt will cause them to purge themselves of impurities and also cleanse the outer shells.
While crawfish are purging, put 20 gallon pot on burner and add water.
Add remaining salt, Creole seafood seasoning, Cayenne, peppercorns, bay leaves, and lemons.
Bring to a boil and let boil for 15 minutes.
In a basket, add half of the garlic, half of the onions, half of the new potatoes.
Place basket in boil and cook for four to five minutes.
Add half of the corn and bring back to a boil.
Drain the crawfish from the purging water (Note: Don’t let the crawfish purge too long — you do not want them to be dead when adding to boil.)
Add half of the crawfish and bring up to a rolling boil for 10 minutes.
Pull basket out, drain, and pour basket onto a table that is lined with newspaper.
Repeat with other half of all ingredients.
After everything is consumed, wrap the crawfish shells in the newspaper and discard.
Tips:
Fill cooler with ice cold beerBe sure to have a large pot, at least 20 gallons, with a basket and a lid, which helps the boil to boil faster.
When using a propane tank, be sure to have enough fuel.
This could ruin a party.
Also, be sure to place the pot on the burner, then add the water to the pot, because it will be too heavy to lift.
When buying crawfish, make sure they are lively.
