CAJUN BOILED CRAWFISH
20 lbs. Live Crawfish
4 Ears of Corn, cut in half
1 lb. Small New Potatoes
2 Medium Onions, cut into 1” cubes
2 Heads of Garlic, cut in half lengthwise
2 Large Lemons, cut in half
3/4 C. Salt
3 Large Bay Leaves
3/4 C. Louisiana Style Liquid Hot Sauce
3 Boxes Dry Crawfish, Crab & Shrimp Boil Mix
1 Small Bottle Liquid Crab & Shrimp Boil Mix
1/4 C. Cayenne Pepper
1/4 C. Vinegar
Clean live crawfish by covering with cold water and draining. Repeat 3 or 4 times until
clean. Discard any dead crawfish.
In a large stockpot, fill pot half way with water. Add salt, bay leaves, hot sauce, dry & liquid
boil mixes, cayenne pepper, vinegar, onion, garlic and lemons. Bring to a boil and cook 5
minutes. Add potatoes and cook 5 minutes. Add crawfish and stir gently. Cover pot and
bring back to boil. Add corn and cook another 3-5 minutes. Turn off heat and let stand for 3
minutes. Drain and serve on a large platter.
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