Cajun: Louisiana Boil by Recipe Cottage

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	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!