Crawfish Boil

Submitted by Bren_in_L.R.

"From March 2016 Coastal Living magazine. Crawfish season usually begins mid-Nov and carries on through spring. A proper "boil" is almost always served family style, and includes other ingredients such as spicy andouille sausage, corn and potatoes."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 2 (12 ounce) bottles light lager beer (such as Sol)
• 1 lb small red potato
• 1 lb andouille sausage, cut into 2-inch pieces
• 6 ears corn
• 2 large onions, quartered
• 2 fennel bulbs, quartered
• 2 jalapenos, halved lengthwise
• 2 lemons, halved
• 1 cup salt
• 1 cup Old Bay Seasoning
• 3⁄4 cup cajun seasoning
• 1⁄2 bunch thyme, tied with twine
• 10 lbs whole crawfish
• 12 lemon wedges (optional)

directions

1. Combine 6 gallons water, beer, and next 11 ingredients in a large stockpot over medium high heat.
2. Cover and bring to a simmer; cook 10 minutes.
3. Increase heat to high; add crawfish.
4. Cover and cook 12 to 15 minutes or until crawfish are done.
5. Serve with lemon wedges, if desired.
6. HOW TO EAT A CRAWFISH.
7. Snap the head away from the body, and, if you'd like, squeeze the juices from the head into your mouth. (The flavor is pure essence of the South!) Discard the head and use your thumb and forefinger to peel the shell back and pop the meat from the tail.