Difficulty: Easy - for beginners
Serves: 12-16 Servings
â€¢2 pounds salt
â€¢8 medium onions, quartered
â€¢10 lemons, halved
â€¢6 heads of garlic, halved horizontally
â€¢1 (4 1/2-pound) bag Louisiana crawfish, shrimp, and crab boil, or an equal amount of Donnie's Spice Mix
â€¢3 pounds small red potatoes
â€¢8 ears of corn, shucked and cut into thirds
â€¢40 pounds medium crawfish
Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil until tender when pierced with a knife, approximately 15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander. Drain well, then spread the corn and potatoes on a table lined with paper. Return the water to a boil, then add the crawfish, and bring back to a boil once more. Immediately turn off the heat and allow the crawfish to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain the crawfish and serve alongside the vegetables with plenty of napkins and cold beer.
A Smaller Boil:Follow the directions above, using 5 pounds of crawfish, 1 1/4 cups salt, 1 1/4 cups Donnie's Spice Mix, 6 bay leaves, 3 halved lemons, and 1 pound each new potatoes and corn.