N' Awlins Boiled Crawfish

• 43 lbs. crawfish
• 1 whole stalk celery
• 4 heads of garlic, tops removed
• 12 lemons, sliced and quartered
• 6 large onions
• 10 bay leaves
• 3 -4 boxes table salt
• 1/2 c. cayenne pepper
• 8 oz. liquid crab oil
• 10 ears of corn, cut in thirds
• 30- B- size creamer, Irish new, potatoes
• 3 lbs. country smoked sausage
• 5 lbs. carrots, peeled

1. Empty your crawfish in a No. 3 wash tub and cover them completely with cold water.
2. Wash them several times, using fresh water each time, at least four or five times until the water comes clean.
3. Drain off last rinse water completely, and get your boiler ready.
4. In a large
5. 90 to 102 quart pot, put in enough water to completely cover the crawfish when they are added and bring it to a rapid boil.
6. Then toss in the first eight ingredients and boil them for about 15 minutes.
7. You want the flavors to mix and create a seasoned stock.
8. Next, drop in the lagniappe - corn on the cob, new potatoes and smoked sausage.
9. Add carrots if desired.
10. Let it cook for about 15 minutes.
11. When all the extras are three- quarters done,
12. add the crawfish and cover the pot.
13. The water will stop boiling immediately.
14. When the water comes back to a full boil, time your crawfish for about two minutes, shut off fire, and remove it from the burner.
15. Then drop some crushed ice on top of the crawfish for about 25 minutes.
16. It is a good idea to try one every five minutes or so to keep the crawfish from getting too spicy for your taste.

crawfish, stalk celery, garlic, lemons, onions, bay leaves, cayenne pepper, liquid crab oil, corn, creamer, country smoked sausage, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129000 (may not work)