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Crawfish Boil
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8
4
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0 pounds live crawfish
oranges, cut into thick rounds
lemons, cut into thick rounds
garlic head, cloves separated and peeled
/4 cup salt
tablespoons ground black pepper
tablespoon chili powder, preferably homemade
teaspoons cayenne
bay leaves
to 12 small new potatoes
ears corn, cut in half
pound small boiling onions
Salt, freshly−ground black pepper and cayenne to
sprinkle over the crawfish and vegetables
Rinse crawfish well. Put them into a large pot of water and let them sit for about 30 minutes (you can
skip this soaking process if the crawfish are farm−raised and purged of mud). While the crawfish
bathe, pour 4 to 5 gallons of water into a large stockpot. Add to it the oranges, lemons, garlic, salt,
black pepper, chili powder, cayenne and bay leaves. Bring the water to a boil, and cook the spices 10 to
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5 minutes. Add the potatoes, corn and onions. After the liquid returns to a boil, cook the vegetables
for 5 minutes.
Drain crawfish from their soaking bath, and ad them to the stockpot. After the liquid again returns to
a boil, cook the crawfish for 10 to 12 minutes. Remove the pot from the heat, cover it, and let the
crawfish and vegetables steep in the liquid for 10 minutes. Drain the liquid from the pot.
Serve everything heaped on big platters, with plenty of newspapers on the side to soak up drippings
from the peeling and eating, all done with the fingers. Sprinkle salt, pepper, and cayenne over the
crawfish and vegetables as you eat, and, after you break off the tails, be sure to suck the fat from the
crawfish heads.
Serves 4.
Crawfish Boil
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