Louisiana Crawfish Boil Recipe

Fill a very large pot about 1/3 full with water. Add the garlic bay leaves dry and liquid crab boil seasonings salt pepper oranges lemons artichokes and potatoes. Bring to a boil over high heat then reduce to a simmer and cook for 20 minutes.

Stir in the corn onions mushrooms and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish return mixture to boil then simmer until the crawfish shells turn bright red and the tails pull out easily about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook or crawfish will become tough.

Drain well. Serve crawfish hot Louisiana-style spread over a picnic table covered with newspapers.