Be sure to have a large pot, at least 20 gallons, with a basket and a lid, which helps the water to boil faster. You’ll also need a propane tank and stand for outdoor cooking.
Allow 3-5 pounds of crawfish per person.
1 sack live crawfish (40-45 pounds), divided
4 cups salt, divided
12 gallons water
4-5 bags crab boil
2-3 (12 ounce) cans of beer, any brand
12 lemons, halved
12 heads garlic, peeled, and divided
10 onions, peeled, quartered, and divided
3 pounds small new potatoes, scrubbed, skin on, and divided
12 ears corn, shucked, halved, and divided
Fill a washtub or ice chest with water and 2 cups of the salt, stir, and place the crawfish in the mix. As they swim around, the salt will cause them to purge themselves of impurities and cleanse their outer shells. (Let them purge for 30-40 minutes; they need to stay alive until you’re ready to cook them.) Meanwhile, pour 12 gallons of water into a 20-gallon pot. Add remaining salt, crab boil, beer, and half of the onions and potatoes. Boil for 15 minutes. In a basket insert, place half of the garlic, onions and potatoes. Place the basket in the water and cook for 4-5 minutes. Add half of the corn and return the water to a boil. Drain the crawfish from their purging water and add half of them to the basket and bring to a rolling boil. Turn off heat and let soak for 10 minutes. Pull out the basket, drain, and dump the baskets contents onto a newspaper-lined table. Repeat with the remaining ingredients. Serve at once.
Yield: 10-12 servings
