When cooking for a large crowd it's hard to beat the fun and excitement of a crawfish boil. ilovemeat.com shows you how to prepare this cajun classic.
Step 1: Crack open a cold beer.
Be sure and keep some ice on your live crawfish preferably in a cooler while you are prepping for the cook.
Don't forget to insert your boiling basket before dumping in any of your ingredients.
Fill your pot with water and add dry and liquid seasoning
Add potatoes, garlic, lemons, and onions
Turn on the burner and bring the water to a boil
Sprinkle a light coating of salt on the crawfish that are in the cooler and rinse with fresh water to purge them.
Repeat this process by emptying the water after each fill until the water is no longer brownish. Be careful not to drown your crawfish.
Once the water in the pot is at a rolling boil dump your crawfish in the pot and cook for 7 minutes.
After 7 minutes turn off the burner and add in the sausage, mushrooms, frozen corn, and around 7 pounds of ice.
Steep your crawfish for 20-30 minutes.
Lay down some newspaper on a table.
Remove the crawfish with the boiling basket and dump the crawfish out on the newspaper-covered table.
Grab another cold beer and dig in.