BOILED CRAWFISH

Makes 7

For every person in New Orleans there is a different way of boiling crawfish. This is another recipe from Uncle Frank. It works great for us but you have to follow it exactly, especially the ice part.

ingredients

For a 43 lb Sack Of Crawfish:
6 gallons of water
6 large onions, quartered
4 heads of garlic, cut crosswise
6 large lemons, quartered
1 whole stalk of celery, chopped
10 bay leaves
2 boxes of salt
1/2 cup red pepper
8 bags of dry crab boil
5 lbs red potatoes
12 1/2 ears of corn
1 lb sausage
2 bags ice

directions

1
Bring water to boil. Toss in all ingredients and let boil rapidly for 10 minutes. Meanwhile, wash the crawfish until water runs clean. DO NOT PURGE. Put crawfish in boiling water. When the water comes back to a boil, time 2 minutes for small crawfish or 3 minutes for large crawfish. No longer. Turn the fire off and remove from burner. Dump a bag of ice and stir around. Add more ice to top.
2
The crawfish should sink to bottom and start absorbing the seasonings. Let soak for at least 20 minutes or until they reach the seasoning intensity you desire.