20 pounds live crawfish — allow 5 pounds per person*
5 gallons water
1 (26-ounce) box salt
6 heaping tablespoons cayenne pepper
4 lemons, halved
10 bay leaves
6 medium whole onions
12 new potatoes (leave skins on)
6 ears shucked corn
1/4 cup olive oil (optional, but it
Makes peeling easier)
If the crawfish appear to be a little muddy, rinse them well with cool water in a large tub, changing the water several times until it runs clear. Put 5 gallons of water in a 10-gallon boiling pot.
Add all ingredients except for the crawfish. Bring water to a rolling boil, then add the live crawfish. Cover and allow water to return to a boil. Cook for 8-10 minutes.
Drain and serve on trays or on that big newspaper-covered outdoor table. The corn and potatoes absorb the seasonings and are delicious.
Serves 4.
*Shrimp may be used in place of crawfish.