Louisiana Crawfish Boil Recipe

How to make it

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• IF YOU HAVE NOT ALREADY DONE SO, DRINK A BEER!
• Purging the Crawfish: The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Placing them in a plastic children's pool, large tub, or a large ice chest - rinse them in enough changes of water for the water to run reasonably clear. Then add more water to cover the crawfish and add 2 cups of salt. This forces them to purge themselves of impurities. Stir for 3 minutes, then rinse crawfish. After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking. NOTE: Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil.
• DRINK ANOTHER BEER!
• In a large (18- to 20-gallon) pot over high heat, add enough water to fill a little more than halfway. Add crawfish or crab boil seasoning. Cover pot and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well.
• DRINK ANOTHER BEER!
• Using a large wire basket that fits into the pot, add onions, sausage, mushrooms,lemons, mushrooms, bay leaves, corn and potatoes. Maintain a boil and cook 10 minutes or until potatoes are tender. Add crawfish to the wire basket, stirring them a bit; cook an additional 4 to 5 minutes (being careful not to overcook the crawfish). Remove wire basket from pot.
• DRINK ANOTHER BEER!
• To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper. Spill the contents of the basket (onions, potatoes, sausage, mushrooms, and crawfish) along the length of the newspaper-covered table. They are best served hot.
• DRINK MORE BEER!
• How To Eat Crawfish:
• Crawfish are eaten with your hands (don't ask for utensils; you will only be laughed at). Don't be intimidated by that big pile of cooked crawfish.
• With one hand, grasp the crawfish head. Grasp the tail with your other hand. Gently squeeze the tail end of the body close to where it joins the head. Hold the head steady and gently twist the tail end, still applying pressure. The meaty end will twist out of the head.
• Put the head aside for the moment. Slide a finger or thumb under the first few segments at the top of the tail and peel away the top partially expose part of the tail. With the shell still partially intact, bring the tail meat to your mouth and sink your teeth into the exposed meat. Chomp down on it, and it will pop into your mouth as you leave the tail behind.
• The part that shows if you are a true Cajun or not is if you eat the head. Take the head and suck the hot, spicy juices out of it.

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