Crawfish Boil

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1477 calories; 40 grams fat; 12 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 175 grams carbohydrates; 19 grams dietary fiber; 25 grams sugars; 108 grams protein; 582 milligrams cholesterol; 3268 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.

About 1 hour