Crawfish Boil Recipe

• 2 quarts water
• 1 medium white onion, peeled and quartered
• 1 lemon, quartered
• 1 bay leaf
• 2 large garlic cloves, peeled and halved
• 1 tablespoon kosher salt
• 3 pounds fresh live crawfish

1. Find out if your crawfish have been purged.
2. If they havent, soak in fresh water for 10 minutes (some people say you need to saltyou dont).
3. While youre waiting, place the water in a large Dutch oven and bring to the boil over medium heat.
4. Place the onion, lemon, bay leaf, and garlic in a large piece of cheesecloth.
5. Use kitchen twine to tie it up, teabag-style.
6. Add to the boiling water along with the salt.
7. Boil 5 minutes.
8. Add the crawfish to the pot and boil 5 minutes longer, when all the shells should be bright red.
9. Drain, discarding the cheesecloth bag.
10. Serve immediately, plain or with dippin sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.

water, white onion, lemon, bay leaf, garlic, kosher salt, fresh live crawfish

Taken from www.chowhound.com/recipes/crawfish-boil-10900 (may not work)