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Southern Crawfish Boil

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
10 servings
Dinner Southern
Southern Crawfish Boil
Ingredients
  • 2 heads garlic, unpeeled
  • 5 bay leaves
  • 2 (3 ounce) packages dry crab boil
  • 1 tablespoon liquid shrimp and crab boil seasoning
  • salt and ground black pepper to taste
  • 15 red potatoes, washed
  • 3 large oranges, halved
  • 3 large lemons, halved
  • 2 large whole artichokes
  • 2 (16 ounce) packages mushrooms, cleaned
  • 1/2 pound fresh green beans, trimmed
  • 2 large onions, sliced
  • 30 pieces baby corn
  • 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
  • 50 live crawfish, rinsed
Instructions
1
Acquire all necessary components.
2
Fill a substantial container approximately one-third full with water. Introduce garlic, bay leaves, dry and liquid crab boil spices, salt, pepper, potatoes, oranges, lemons, and artichokes into the pot. Heat the mixture to a rolling boil over high heat, then gradually decrease the intensity and cook for 20 minutes.
3
Stir in mushrooms, green beans, onions, and baby corn, continuing to cook for an additional 15 minutes.
4
Introduce sausage into the mixture and continue cooking for a further 5 minutes.
5
Add crawfish to the pot, then reheat the mixture until the crawfish shells turn a vibrant red and their tails can be easily detached, approximately 5 minutes. Verify the doneness of the crawfish by carefully removing one from the pot and checking its texture; be cautious not to overcook, as this can result in tough crawfish.
6
Immediately remove the pot from heat and carefully pour off all excess liquid. Serve the boiled crawfish hot, in a traditional Louisiana-style manner, spread over a picnic table covered with newspapers.