25 pounds live Louisiana crawfish Water to cover and purge 2 cups salt ¼ cup baking soda 6 gallons water 4 pounds medium red potatoes, unpeeled and cleaned 10 small white onions, cleaned and unpeeled 10 small whole carrots,...

• 25 pounds live Louisiana crawfish
• Water to cover and purge
• 2 cups salt
• ¼ cup baking soda
• 6 gallons water
• 4 pounds medium red potatoes, unpeeled and cleaned
• 10 small white onions, cleaned and unpeeled
• 10 small whole carrots, trimmed
• 2 pounds Andouille or any spicy sausage, cut into 3” links
• 4 whole cayenne peppers, cut in half or 1 TBS ground cayenne pepper
• 4 large lemons, sliced
• 6 large whole bay leaves
• 1 bunch fresh parsley
• 6 stalks celery, cut into thirds
• 20 cloves garlic, unpeeled
• 10 whole allspice
• 30 whole black peppercorns
• 1 ½ cups salt
• 1 cup dark brown sugar
• ¼ cup Tabasco sauce
• 1 cup cider vinegar
• 12 ears fresh corn on the cob, tips cut and cleansed

1. In a large tub, add crawfish and cover with tap water; add salt and soda and allow crawfish to sit in water for 30 minutes to purge them of their impurities
2. Into a large (20-gallon) boiling pot, place all ingredients except crawfish and corn into a wire insert or strainer basket on an outside burner
3. Allow water to come to a hard boil, then reduce heat to low rolling boil and boil for 20 minutes
4. Add purged crawfish to boiling water, increase heat and return to a hard boil; reduce heat to low rolling boil and boil crawfish for 7 minutes, then add corn and continue to boil for 15 additional minutes; turn heat down and carefully remove wire basket and allow to drain
5. Serve hot on outdoor tables covered with newspaper

Serves 6-8

Everything in the boiling pot is edible!