Authentic Louisiana Crawfish Boil Recipe

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
• 0.5 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. Gather all of your crawfish boil ingredients.
2. Fill a very large stockpot 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 rapid boil over high heat, then reduce to a simmer, and cook for 20 minutes until the potatoes are tender.
3. Stir in mushrooms, green beans, onions, and baby corn, and continue to cook for about 15 minutes.
4. Stir in smoked sausage; cook 5 minutes more to heat through.
5. Add fresh 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 careful not to overcook the crawfish, or they will become tough and rubbery.
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 for easy cleanup.

Nutrition

• Calories: 541 kcal
• Fat Content: 22 g
• Fiber Content: 10 g
• Sugar Content: 13 g
• Sodium Content: 1927 mg
• Protein Content: 51 g
• Cholesterol Content: 286 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g