Tailgating Crawfish Boil
- 3 gallons water
- 2/3 cup salt
- 1 tablespoon whole black peppercorns
- 2 packages dry crab boil
- 1 cup liquid crab boil
- 1 tablespoon hot sauce
- 1 tablespoon Essence (see Bayou Blast recipe)
- 2 bay leaves
- CRAWFISH, VEGETABLES, SAUSAGE:
- 12 new potatoes
- 3 ears corn cut into thirds
- 3 artichokes
- 1 foot andouille cut 8 equal links
- 3 lemons halved
- 2 yellow onions peeled, quartered
- 2 heads garlic halved
- 6 pounds live crawfish
- 6 pounds large head on shrimp
- 1 pound asparagus ends trimmed
- 1 cup melted butter as an accompaniment
- Beer as an accompaniment
- French bread as an accompaniment
In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed.
Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
This recipe yields 6 to 10 servings.