- 4 1/2 gal. water
- 2 (4-oz.) pkg. seafood boil, such as Zatarain's Crawfish, Shrimp, and Crab Boil
- 2 cups kosher salt
- 1/4 cup Creole seasoning
- 4 bay leaves
- 5 lemons, halved
- 2 garlic heads, halved crosswise
- 4 small yellow onions, halved
- 2 pounds small red potatoes, halved
- 2 large fresh artichokes
- 10 pound live fresh crawfish, purged (ask your vendor)
- 4 ears corn, husks removed
- Creole Mayo
How to Make It
Bring 4 1/2 gallons water to a rolling boil in a 7- to 8-gallon stockpot over high. (Start early! This could take 30 to 40 minutes.) Add seafood boil, salt, Creole seasoning, bay leaves, lemons, garlic, and onions. Stir until spices are dissolved. Add potatoes and artichokes; return to a boil. Boil 20 minutes. Add crawfish, and simmer 5 minutes.
Cut each ear of corn into 4 pieces, and add to pot. Simmer 5 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.)
Line a large sheet pan with newspaper or parchment paper. Pour mixture through a large colander, or remove crawfish and vegetables from water, using a slotted spoon. Place crawfish and vegetables on pan. Serve with Creole Mayo for dipping.
Tip: You'll know the water is seasoned perfectly when it makes your eyes water.