THE SAILORS’ N’AWLINS CRAWFISH BOIL

3/4 cup (185 mL) seafood seasoning (e.g. Old Bay Seasoning), divided

4 medium lemons, halved 2 lb (900 g) red potatoes, quartered

2 lb (900 g) spicy sausage, cut into 1-inch (2.5 cm) rounds 6 ears of corn, cut in half 10 lb (4.5 kg) live or frozen (thawed) crawfish (see note)

2 cups (500 mL) unsalted butter, melted

1. In a very large stockpot, bring 10 1/2 quarts (10 L) of cold water to a boil over high heat. Add 1/2 cup (125 mL) of the seafood seasoning, the lemon halves, and the potato quarters. Bring the water back up to a boil and then cook for 8 to 10 minutes, or until the potatoes have softened slightly. Add the sausages and corn. Cook for 10 more minutes. Add the crawfish and cook for an additional 5 minutes.

2. Drain off the water, and allow the seafood to cool for 3 to 5 minutes, until cool enough to handle.

3. In the meantime, set up your serving table with a plastic tablecloth and plenty of newspapers. Pour the seafood right on the table. Sprinkle the remaining 1/4 cup (60 mL) of seafood seasoning overtop.

4. Break out the napkins and cold beer, and dip the pieces into the melted butter. Don’t worry about getting your hands dirty; it’s all part of the fun!

Note: If you buy live crawfish, you’ll need to purge them. Dump the live crawfish into a large cooler or stockpot. Empty one large box of kosher salt over the crawfish, and then add enough cold water to cover them all. Using a large spoon, stir well and allow the salt to clean out any mud or dirt. Let them soak for about 5 minutes and then drain off the water. The crawfish are now ready to cook. Remember to discard any dead or unmoving crawfish prior to cooking!

If you can’t find crawfish, Pettit recommends using crab (snow, king or B.C. Dungeness) or sustainable shrimp.

Serves 4-6

KSENIJA HOTIC