Boiled Crawfish

By SteveV

Ingredients

• 40 pounds live crawfish (1 sack)
• 1 1/4 cups liquid crab boil
• 6 cups salt (2 containers)
• 4 tablespoons cayenne pepper
• 1 container salt

Preparation

Step 1

To purge crawfish: Cover live crawfish with water. Add 1 container of salt and stir. Dump water after soaking for 2 minutes.

In enough water to cover crawfish, add liquid boil, salt, and cayenne pepper. Cover pot and bring water to rolling boil. Add crawfish, cover pot, and return to boil. Remove cover and continue to boil for 15 minutes. Soak for 5 minutes and do taste test for flavor. Remove crawfish and serve.

Using same water from crawfish boil, you can boil potatoes, corn, garlic, sausage, hot dogs, mushrooms, or anything else you might think of.