Crawfish Boil (Louisiana Style)

This version is based on a ‘seasoned water’ recipe, where the water is seasoned prior to boiling the crawfish, so that it is easier for the crawfish to soak up on seasoning. Do note that the water used for boiling will not be served, and will be discarded instead. You could use it to cook a second batch, but I wouldn’t recommend doing a third. So if you don’t feel like wasting the extra ingredients, feel free to boil it without seasoning the water and only sprinkle seasoning on the crawfish after it is done boiling, and serve it with the sauce. Here’s the list of ingredients:

20 lbs crawfish
4 gallons water (~15 liter)
2 onions cut in half
1 lbs potatoes (small)
2 heads of garlic
3 ears of corn – (shucked and snapped in half)
1 pkg. button mushrooms
Additional vegetables to your liking (i.e., okra, Brussels sprouts, baby corns)

Seasonings
1 cup of liquid shrimp & crab boil seasoning
1 1/2 cups of salt
2 lemons cut in half (zest them if you like)
2 oranges cut in half (zest them if you like)
1 onion cut in quarters
1 head garlic cut in half
1/4 tbsp. Creole seasoning
1 tbsp. onion powder
1 tbsp. garlic powder
1/4 tsp. black pepper
5 bay leaves (optional)

Sauce
1 cup mayonnaise
1/2 cup ketchup
2 tbsp. mustard
1/4 tsp. salt
1/4 tsp. liquid shrimp & crab boil seasoning
1/4 head of garlic, minced

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