Boiling crawfish is an art — something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns have a strong opinion about what should or should not go into the pot. Use this recipe as a guide and modify it to your own tastes — more vegetables or less, spicier or not. And remember, when live crawfish in the shell are not in season, you may simply substitute shrimp.

　　

Ingredients

Makes 4 to 6 servings

　　1 gallon water

　　2 3-ounce packages crab boil

　　1/4 cup salt

　　1/4 cup hot sauce

　　2 tablespoons cayenne pepper

　　1 1/2 pounds small red potatoes

　　6 small onions, peeled

　　4 - 6 ears corn, halved

　　1 bell pepper, coarsely chopped

　　2 stalks celery, coarsely chopped

　　1 head garlic, halved

　　3 large lemons, halved

　　5 pounds live crawfish, rinsed and purged in salt water

　　

Step 1

In very large pot over high heat bring water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add potatoes, onions, corn, bell pepper, celery, and garlic. Reduce heat to simmer; cover and cook until vegetables are barely tender, about 10 minutes.

　　

Step 2

Squeeze lemons over pot, add lemons and crawfish, and stir to combine. Cover and return mixture to the boil. Cook until shells turn bright red, about 8 minutes. Serve immediately.