Ingredients:
- 40 lb (18 kg) live crawfish
- 1 box (approximately 1 lb/450g) rock salt
- 3 lb (1.36 kg) table salt
- 4 bags crab boil
- 1 small bottle (approx. 12 oz/355 ml) liquid crab boil
- 32 oz (907 g) powdered crab boil
- 5 oz (142 g) cayenne pepper
- 12 medium yellow onions
- 16 small red potatoes
- 16 small ears of corn, shucked
- 8 heads garlic
- 8 lemons
- 8 bay leaves
- 1 (2.5 oz/71g) can Tony Chachere's Creole Seasoning
- 1 cup (240 ml) mayonnaise
- 1/2 cup (120 ml) tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
Instructions:
- Sort crawfish, removing any dead ones. Prepare a saltwater bath in a large tub (rock salt + water). Submerge live crawfish in the saltwater bath for 7 minutes. Remove crawfish and place in a clean ice chest.
- Fill the boiling pot halfway with fresh water. Place on burner and light the fire. Add salt, 1 bag crab boil, half bottle liquid crab boil, cayenne pepper, halved lemons (squeezed into pot), and garlic pods. Add bay leaves. Cover and bring to a boil.
- Boil seasoned water for 2 minutes to meld flavors. Add onions and cook for 4 minutes. Add potatoes and cook for 4 minutes. Add corn and cook for 5 minutes. Test vegetables for doneness (fork tender). Remove vegetables and place in a cooler, covering loosely with foil.
- Bring the water back to a rolling boil. Add remaining crab boil (bags, liquid, and powdered), cayenne pepper, halved lemons (squeezed into pot), and salt. Carefully add the live crawfish to the boiling basket. Cover the pot.
- Bring the water back to a boil and cook for 4 minutes. Turn off the heat and let the crawfish soak in the hot water for 3 minutes.
- Spread newspaper over a large table. Drain the crawfish and dump them onto the newspaper. Sprinkle liberally with Tony Chachere's Creole Seasoning. Distribute the cooked vegetables over the crawfish. Serve immediately.
- In a small bowl, combine mayonnaise, ketchup, Worcestershire sauce, and garlic powder. Adjust to taste.