Classic Louisiana Crawfish Boil

Ingredients

• 30 lbs live crawfish
• water
• 4.5 lb crawfish and crab boil seasoning
• 2 lb lemons (halved)
• 4 sweet onions (quartered)
• 2 bulbs garlic
• 5 lb red potatoes
• 4 lb smoked sausage (sliced into 2-inch pieces)
• 12 ears corn (halved)
• 20 oz Brussels sprouts (trimmed)
• 1 cup mayonnaise
• 1 cup ketchup
• 2 lemons (juice only)
• 3 tbsp Cajun seasoning
• 1 tbsp prepared horseradish
• 1 tbsp garlic powder

Instructions

1. 1

   --- To clean the crawfish ---

2. 2

   Place live crawfish in a large bucket or cooler and cover with water.

3. 3

   Stir gently and remove any dead crawfish that float to the top—they should be discarded.

4. 4

   Drain and repeat the process at least three times or until the water runs clear.

5. 5

   --- Prepare the boil water ---

6. 6

   Fill a large stockpot halfway with water and set it on a propane burner.

7. 7

   Add the Crawfish & Crab Boil seasoning and turn the heat on high.

8. 8

   Squeeze the juice from the lemons into the water, then toss in the lemon halves.

9. 9

   Add onions, garlic, and potatoes, then bring the water to a boil for 15-20 minutes until potatoes start to soften.

10. 10

    --- Cook the crawfish ---

11. 11

    Add the sausage and crawfish, cover the pot, and boil for 5 minutes.

12. 12

    Turn off the heat.

13. 13

    Add the corn and Brussels sprouts, then cover the pot again. Let everything soak for 30-45 minutes, allowing the crawfish to absorb all the seasoning.

14. 14

    --- Serve ---

15. 15

    Once soaked, remove the basket from the pot and dump the crawfish onto a newspaper-covered table for serving.

16. 16

    Alternatively, transfer the crawfish to a dry cooler to keep them warm until ready to serve.

17. 17

    --- Cajun crawfish dipping sauce ---

18. 18

    In a small bowl, mix together mayonnaise, ketchup, lemon juice, Cajun seasoning, horseradish, and garlic powder until smooth.

19. 19

    Serve alongside the crawfish for dipping.