Total time: 1 1/2 hours
Prep time: 30 minutes
Cook time: 1 hours
Yield: 8-10 servings
Boiled Crawfish, a staple of Louisiana and the Southern regions. These crustaceans have a hint of sweetness and are boiled in heavily seasoned water that adds a ton of flavor and spice. This is the only recipe that I’ll ever use!
1 sack (about 35-40 pounds) live crawfish
1 4.5-pound container Crawfish, Shrimp & Crab Boil, Sack Size
1 8-ounce bottle Concentrated Shrimp and Crab Boil (use half)
1 box salt (use half)
1 16-ounce bottle hot sauce (use half)
1 bag small red potatoes (about 3 pounds)
3 yellow onions, halved
6 lemons, halved
8 ears corn, halved
1 package (about 10 ounces) whole white button mushrooms.
3 pounds smoked pork sausage, cut in 3” pieces
½ pound butter (two sticks)
2 small bags ice (10 lbs)
80-quart boiling pot
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