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Print this Recipe    Louisiana Boil

Louisiana Boil

6 gal water
4 bags Zatarain's crab & crawfish boil
2 c Zatarain's liq crab & crawfish boil
1 1/2 to 2 cups salt
2 tbsp peppercorns
2 tbsp Louisiana hot sauce
2 tbsp Creole seasoning, or to taste

4 ears corn, shucked, halved
2 feet andouille sausage
6 lemons, halved
16 Skinned new potatoes
4 onions, peeled, quartered
4 heads garlic, halved horizontally
4 whole artichokes
2 1/2 lb asparagus
1 bunch celery, washed, tops removed
24 scallions trimmed & cut into 6" lengths

1 dz blue crab, live
5 lb crawfish, live
2 lb shrimp

2 tbsp salt
2 1/2 tbsp paprika
2 tbsp garlic powder
1 tbsp dried oregano
1 tbsp cayenne pepper
1 tbsp black pepper
1 tbsp onion powder
1 tbsp dried thyme

Put all seasonings in a 10 gallon stainless steel pot (that has a
straining basket in it) over a "Louisiana Rig" and bring to a boil.
Taste boil for seasoning and correct to your liking.

Put potatoes and artichokes in pot, bring to boil and cook 5 minutes.
Add remaining vegetables and sausage. Add blue crab and enough
crawfish to fill pot to the top. Cover, bring to boil and then
cut off the heat. Let steep 5-10 minutes. The longer it steeps
the spicier the boil will become (some people will let it steep
25-30 minutes).

Drain and dump everything out on a table. Have plenty of beer,
mineral water and iced tea available!

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