3 containers of non-iodized salt
40 lbs crawfish (shrimp or crabs could also be substituted)
1 container Zatarain's Crawfish, Shrimp, and Crab boil powder
6 packages of Zatarain's Crawfish, Shrimp, and Crab boil bags
1/4 cup Zatarain's Concentrated Crawfish, Shrimp, and Crab boil liquid
2 (16 oz) bottles Worchestershire Sauce
2 cups Apple Cider Vinegar
Cayenne pepper- if you dare!
1 bag lemons
1 bag garlic
1 bunch celery
4 lbs small red potatoes
2 (16 oz) containers button mushrooms
2 (16 oz) packages of Kielbasa Sausage
24 Frozen Corn on the Cob
You will also need:
tanks of butane
Burner with a large pot
wooden oar
large ice chests
outside table
lots of newspapers
paper plates or crawfish platters
butter
"Purge" the crawfish with salt three times. Dump the crawfish out of their bags and into a large tub. These guys are suppose to be alive; if you come across any dead ones throw them out. Pour one container of salt on top of the crawfish and fill the tub with water. They will be fighting and pinching whatever gets near them, and they will begin to look like they're foaming at the mouth. Strain water out after about 20 minutes. Repeat two more times. This helps to clear anything out of the "mud vein".
Place pot on burner and fill with water. Your pot should come with a "colander" basket inside it- you need this! You will use this to gently lower and lift the crawfish in and out of the water without having to dump the entire pot. You will need this seasoned water to cook the veggies after you cook the crawfish. Turn your burner on high.
Add seasoning. All of the above mentioned Zatarains, the worchestershire sauce, and the vinegar (which makes the shells easier to get off). Also add the lemons, cut in half, the whole heads of garlic with the bottoms chopped off, and the celery to the pot.
After the water is at a good rolling boiling, throw the crawfish into the "colander basket" and slowly lower it into the water. The water will stop boiling when you lower the crawfish in. You need to bring it back to a boil, stirring with the oar to get them all cooked evenly. Allow them to cook until a bright red color and floating at the top. Turn burner off.
Gently, remove the colander basket with the oar. Set the basket on the pavement until you can dump the crawfish into a large ice chest, or you can dump them onto the table covered with newspapers.
Now, put the potatoes into the empty "colander basket" and lower them into the liquid that the crawfish were cooked in. Turn burner back on. Allow the to cook for about 5 minutes at a boil. Put mushrooms and sausage in and continue to cook for a few minutes. Turn off your burner and drop the frozen corn in there. You want to stir with your oar and allow the corn to heat up while simultaneously bringing the temperature of the pot down.
Remove the veggies and place in another ice chest or on the table with the crawfish. Enjoy!
