Louisiana Boil
6 gal water
4 bags Zatarain's crab & crawfish boil
2 c Zatarain's liq crab & crawfish boil
1 1/2 to 2 cups salt
2 tbsp peppercorns
2 tbsp Louisiana hot sauce
2 tbsp Creole seasoning, or to taste
4 ears corn, shucked, halved
2 feet andouille sausage
6 lemons, halved
16 Skinned new potatoes
4 onions, peeled, quartered
4 heads garlic, halved horizontally
4 whole artichokes
2 1/2 lb asparagus
1 bunch celery, washed, tops removed
24 scallions trimmed & cut into 6" lengths
1 dz blue crab, live
5 lb crawfish, live
2 lb shrimp
2 tbsp salt
2 1/2 tbsp paprika
2 tbsp garlic powder
1 tbsp dried oregano
1 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp onion powder
1 tbsp dried thyme
Put all seasonings in a 10 gallon stainless steel pot (that has a straining
basket in it) over a "Louisiana Rig" and bring to a boil. Taste boil for
seasoning and correct to your liking.
Put potatoes and artichokes in pot, bring to boil and cook 5 minutes. Add
remaining vegetables and sausage. Add blue crab and enough crawfish to fill pot
to the top. Cover, bring to boil and then cut off the heat. Let steep 5-10
minutes. The longer it steeps the spicier the boil will become (some people will
let it steep 25-30 minutes).
Drain and dump everything out on a table. Have plenty of beer, mineral water and
iced tea available!