Boiled Crawfish (Louisiana Cookin')

By á-5050

Ingredients

• 8 red potatoes, scrubbed
• 8 ears corn, shucked and halved crosswise
• 3 cups salt
• 1 cup celery salt
• 3 tablespoons cayenne pepper
• 1/4 cup canola oil
• 4 heads garlic, peeled
• 4 lemons, halved
• 2 (3-ounce) bags crawfish boil,
• 7 gallons water
• 15 pounds live crawfish, sorted and
• rinsed
• Vinegar and Pepper Dip, recipe follows
• Mudbug Mayonnaise, recipe follows

Details

Adapted from louisianacookin.com

Preparation

Step 1

1. In a 10-gallon or larger pot, combine
potatoes, corn, salt, celery salt, cayenne,
oil, garlic, lemons, and crawfish boil.
Add 7 gallons water; cover and bring
to a boil over high heat.

2. Add crawfish; cover and return
mixture to a boil, and then remove from
heat. Let pot stand, covered, for 20
minutes. Drain solids from liquid, and
serve with Vinegar and Pepper Dip and
Mudbug Mayonnaise.


VINEGAR AND PEPPER DIP

MAKES ½ CUP


· ½ cup apple cider vinegar
· 1 teaspoon ground black pepper
· ¾ teaspoon salt

1. In a small bowl, combine vinegar,
pepper, and salt.


MUDBUG MAYONNAISE

MAKES 1 CUP

· ½ cup ketchup
· ½ cup mayonnaise
· 4 teaspoons Creole seasoning




1. In a small bowl, combine ketchup,

mayonnaise, and Creole seasoning.

Refrigerate until ready to serve.