Crawfish Boil

Ingredients

• 10 pounds live crawfish – rinsed well
• 5 gallons water
• 1 cup kosher salt
• 0.5 cup cayenne pepper
• 0.5 cup paprika
• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 1 tablespoon coriander seeds
• 8 leaves bay leaves
• 6 count lemons – halved
• 2 heads garlic – halved crosswise
• 4 count yellow onion – quartered
• 4 stalks celery stalks – broken into 3-inch pieces
• 3 pounds small red potatoes – scrubbed
• 2 pounds smoked sausage – cut into 2-inch pieces
• 8 ears corn on the cob – halved
• 10 pounds ice – for cooling soak

Instructions

1. Rinse the live crawfish in a large tub or cooler with several changes of cold water until the water runs mostly clear; discard any damaged or dead ones and set aside.
2. Fill a 30–60 quart outdoor boil pot with the water and add the kosher salt, cayenne pepper, paprika, black peppercorns, mustard seeds, coriander seeds, and bay leaves. Squeeze the lemons into the pot, then add the squeezed halves along with the garlic, onion, and celery. Bring to a rolling boil over high heat and boil 10–15 minutes to season the water.
3. Add the small red potatoes to the seasoned boiling water and cook until nearly tender, 10–12 minutes.
4. Add the smoked sausage and boil 5 minutes.
5. Add the corn on the cob and boil 5 minutes.
6. Carefully add the crawfish to the pot, return to a rolling boil, and cook 3–5 minutes until the shells turn bright red and tails curl tightly.
7. Turn off the heat, stir well, and add the ice to drop the temperature to about 150–160°F. Cover and let the boil soak 15–25 minutes, stirring once or twice, until the potatoes are fully tender and the crawfish are as spicy as you like.
8. Drain the pot completely and serve hot right away.