Recipe of the Week
Boiled crawfish
Courtesy of
James Robertson

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1 sack of live crawfish (35-40 lbs.)
2 26-oz. boxes of salt
5 medium onions, halved
1/2 4-oz. bottle cayenne pepper
7 lemons, halved
3 pods garlic, halved
4 oz. liquid crab boil or 2 boxes crab boil mix
10 gallons cold water


Always wash the crawfish and pick out the dead ones before cooking. Place water and seasonings in a 30-gallon pot. Cover and bring to a full boil. Lower heat and add crawfish. Some cooks add potatoes and corn to the pot during boiling. Return to a full boil and continue boiling for 5-8 minutes. Turn off heat and soak covered for 10-15 minutes. Remove from water promptly to prevent overcooking and heap onto paper-covered table. Peel and enjoy. Serves 5-6.

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