Louisiana Crawfish Boil

Ingredients

• garlic (2 heads)
• bay leaves (5 )
• dry crab boil (2 (3 ounce) packages)
• liquid shrimp and crab boil seasoning (1 tablespoon)
• salt (0 )
• ground black pepper (0 )
• red potatoes (15 )
• oranges (3 large)
• lemons (3 large)
• whole artichokes (2 large)
• mushrooms (2 (16 ounce) packages)
• fresh green beans (0.5 pound)
• onions (2 large)
• baby corn (30 pieces)
• smoked sausage (2 (16 ounce) packages)
• live crawfish (50 pounds)

Instructions

1. Gather all ingredients.
2. Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
3. Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4. Stir in sausage; cook 5 minutes more.
5. Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
6. Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 541
• fat: 22 g
• sats: 8 g
• carbs: 38 g
• fibre: 10 g
• protein: 51 g
• salt: 1.927 g