Classic New Orleans Crawfish Boil Print Email

30 pounds live crawfish
2 pounds salt
15 ounces cayenne pepper, plus 5 ounces additional Lagniappe
2 ounces Tabasco sauce
20 cloves garlic, cut cloves in half, do not peel or crush ng
3 dozen lemons, sliced in half
1 cup olive oil
20 bay leaves
4 ounces Louisiana hot sauce
10 bags of Zatarain's crab boil

Dissolve salt in plenty of ice-cold water, add crayfish and soak for about 30 minutes to purge and clean.

Place all ingredients but the crawfish in the biggest pot that you can get your hands on and bring to a good boil, simmering for about 15 minutes.

Put crawfish in boiling water. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 8-10 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water.

Strain and serve the crawfish hot with the garlic cloves, potatoes and corn." (Alternate method: Remove the hot crawfish from the boiling pot and layer in ice chests with sprinkled Tony Chachere's seasoning.)
Some people also like throwing anything from Andouille sausages to whole heads of garlic to hot dogs into the boil.

For a great seafood dipping sauce, blend ketchup with horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice. Mix and dip. Serves 10-12.