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Categories:
sausage water crab boil lemon juice cayenne pepper kosher salt garlic onions red potatoes live crawfish ears corn
Viewed: 67 - Published at: 4 years agoIngredients
- 1 pound andouille sausage
- 6 quarts water
- 2 packages crab boil
- 6 tablespoons fresh lemon juice
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 2 heads garlic, peeled
- 4 medium onions, peeled and halved
- 12 small red potatoes, halved
- 4 pounds live crawfish
- 4 large ears corn, husked, silked and cut into thirds
Method
- Heat a large skillet over medium heat.
- Add the sausage and cook until well browned and cooked through, about 20 minutes.
- Cut into 2-inch pieces and set aside.
- Place water, crab boil, lemon juice, cayenne and salt in a very large pot and bring to a boil over high heat.
- Add the garlic, onions and potatoes, return to a boil, reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
- Toss in the crawfish and the corn.
- Bring the liquid back to a boil, lower the heat and simmer for 10 minutes.
- Turn off the heat and stir in the sausage.
- Cover and let stand for 10 minutes.
- Drain.
- To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.
