| 2, 2 oz. packages crawfish boil seasoning mix, such as Zatarain's | |
| 3 garlic cloves, crushed | |
| 2-3 bay leaves | |
| 1 medium yellow onion, quartered | |
| 4 medium lemons, cut into quarterss | |
| 2 pounds small red potatoes | |
| 6 ears of corn, halved (feel free to put extra in) | |
| 15 pounds live Louisiana Crawfish (frozen will work, too) | |
| 4 pounds of raw shrimp, peels and deveined |
| 1. | Fill an extra-large pot fitted with a basket strainer about halfway with water. Bring to a boil. Add the seasoning mix and stir to combine, return the pot to a boil. |
| 2. | Squeeze 2 whole lemon into the water then add them to the pot along with the potatoes, onion, and corn. Next, gently add the crawfish and cover the pot. |
| 3. | Cook for 5 minutes then remove the pot from the heat. |
| 4. | Let the crawfish, veggies and potatoes sit for 5 minutes before adding the shrimp in. Let both sit for 10 more minutes. |
| 5. | Lift the strainer and pour everything onto a newspaper lined table (preferably outside). |
| 6. | Get messy! |
A low country crawfish boil is the perfect way to celebrate National Crawfish Day or even just a warm spring day. Grab some friends or family and prepare a Cajun-style feast that is sure to impress your favorite seafoodies.
DYK crawfish are in season during spring; specifically in Louisiana! The season for wild-caught crawfish runs from mid-January through early July, which gives you plenty of time to grab some of these delicious freshwater crustaceans.
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