This crawfish boil is quite a feast! Invite the family and dig into this messy, yummy meal. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.
Ingredients
- heads garlic, unpeeled: 2 piece
- bay leaves: 5 piece
- dry crab boil: 2 packages (3 ounce packages)
- liquid shrimp and crab boil seasoning: 1 Tbsp
- salt and ground black pepper: (to taste)
- red potatoes, washed: 15 piece
- oranges: 3 piece (halved)
- lemons: 3 piece (halved)
- whole artichokes: 2 piece
- mushrooms, cleaned: 2 packages (16 ounce packages)
- green beans: 0.5 pound (trimmed, fresh)
- onions: 2 piece (sliced)
- pieces baby corn: 30 piece
- smoked sausage: 2 packages (16 ounce packages, cut into 1/2 inch slices)
- live crawfish, rinsed: 50 piece
Metric Conversion
Stages of cooking
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Fill a very large pot about 1/3 full with water. Add in 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.
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Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.
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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.
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Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.
