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Louisiana Boiled Crawfish Recipe

INGREDIENTS:

3 gallons water
1/2 cup salt
1 package seafood boil
1 tblsp Creole seasoning
1 tblsp cayenne pepper
1 tsp granulated garlic
1 tsp white pepper
1 tsp black pepper
6 lbs live crawfish


DIRECTIONS:

In a large pot, place the water, salt, seafood boil, Creole seasoning, cayenne, granulated garlic and white and black pepper. Stir and bring to a rolling boil. Pour in live crawfish. Boil for 10 minutes. Turn off heat and allow crawfish to soak up spices for another 15 minutes. Strain out crawfish. If you're cooking more of them, put them in an ice chest and sprinkle Creole seasoning over each new batch. Change the water and seasonings after two boils.

Many Louisianans also boil vegetables in the crawfish water. Tradition calls for new potatoes, whole onions and ears of corn. Cook as much as you want by putting them into the water before the last batch of crawfish. Then pour in the craw daddies and let the veggies soak up the flavor.

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