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.
I can not find live so I bought frozen craw fish from a seafood market. This craw fish boil is for my son and I do not want to give him food poisoning. 5lbs thawing in frig now for dinner tonight. Words of wisdom much appreciated. mum in Owasso Oklahoma
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