Zatarain’s crawfish boil

Serves 20

• 3 pounds yellow onions

• 6 heads garlic

• 6 lemons, halved

• 1 (73-ounce) package Zatarain’s

Preseasoned Crab Boil

• 4 pounds small red potatoes

• 1 sack (35 to 40 pounds) live craw

fish, cleaned

• 1 bunch celery, cut into bite-sized

pieces

• » cup Zatarain’s Concentrated

Shrimp & Crab Boil (liquid)

• 1 box Zatarain’s Crawfish, Shrimp

& Crab Boil

• 12 frozen mini corn-on-the-cob

pieces

1. Fill an 80-quart crawfish boiling pot with a basket with water, about a third to a halfway full. Place the pot on a jet-style propane burner on high heat. Add onions, garlic and lemon halves. (You can use a small laundry bag for lemons and garlic, or just leave the onions in the mesh bag they come in from the grocery store with the tags removed.) 2. Bring to a full rolling boil. Stir in the preseasoned crab boil package and add potatoes. Reduce the heat to medium-low. Boil 20 minutes or until potatoes are fork-tender. Remove potatoes.

3. Return the water to a full rolling boil on high heat. Add the crawfish, celery, concentrated liquid crab boil and the box of crawfish, shrimp and crab boil. Return water to full rolling boil on high heat. Start checking doneness just before water returns to full rolling boil. As soon as small gaps start to appear between the head and the tail on the largest crawfish, they are done. Turn off heat.

4. Add the frozen corn and cooked potatoes. Let the boil stand 15 minutes. Remove corn and potatoes. Let crawfish stand for a minimum of 30 minutes before eating (45 minutes is better).