Louisiana Crawfish Boil with Corn, Potatoes and Andouille

What you need

• 4.5 kg (10 lb) live crawfish
• 70 g (2.5 oz) crawfish boil seasoning, dry powder or liquid concentrate, plus extra to taste
• 50 g (1/4 cup) butter
• 1 head of garlic, halved crosswise
• 450 g (1 lb) andouille sausage, cut into 4 cm (1 1/2 in) pieces
• 250 g (9 oz) button mushrooms, whole, wiped clean
• 2 lemons, quartered
• 2 onions, quartered
• 1 kg (2 lb) small red potatoes, halved if larger than 5 cm (2 in)
• 6 ears of corn, each snapped in half
• ice, about 4 kg (9 lb), for cooling the pot

Method

Restated from the original video

1. 1

   Rinse the crawfish in several changes of cold water in a large tub or clean sink, stirring and lifting them until the water stays clear. Discard any that are dead and floating.

2. 2

   Set a 30 l (8 gal) pot over a propane burner outdoors. Fill it halfway with water and bring to a rolling boil.

3. 3

   Stir in the boil seasoning, butter, garlic, lemons and onions. Boil 10 min to build the flavor.

4. 4

   Add the potatoes and boil until they are almost tender when pierced with a knife, 10-15 min. They keep cooking later, so stop short.

5. 5

   Add the corn, andouille and mushrooms. Return to a boil and cook 5 min.

6. 6

   Lower the crawfish into the pot with a basket or strainer. The boil will stop. Wait for the water to come back to just short of a full boil, 5-8 min, then switch off the heat.

7. 7

   Pour in the ice to cool the water and halt the cooking. The crawfish sink as they cool and begin to draw in the seasoning.

8. 8

   Leave everything to soak 30-45 min, tasting a crawfish after 30 min. A longer soak gives a spicier, saltier result.

9. 9

   Lift out the crawfish and vegetables with a strainer and drain well. Taste and sprinkle on more boil seasoning if you like.

10. 10

    Spread newspaper or butcher paper over a long table and tip the crawfish, potatoes, corn, andouille and mushrooms onto it. Set out bowls for shells and eat with your hands, pinching off the tail and sucking the head if you are so inclined.

Imported from callmepmc.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.