Boiled Crawfish

• 4 cloves garlic, unpeeled
• 3 lemons, thinly sliced
• 1 cup chopped celery leaves
• 4 sprigs fresh parsley
• 3 medium yellow onions, sliced
• 1 package (3 ounces) shrimp or crab boil
• 7 pounds live crawfish

1. Fill a large stockpot one-third full of cold water.
2. Add all of the ingredients except the crawfish and boil for 20 minutes.
3. Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.
4. Strain the stock and discard the vegetables.
5. Place the crawfish in the liquid and add water to cover, if necessary.
6. Bring to a rolling boil, reduce the heat and simmer for 15 minutes.
7. Drain and serve.
8. To make Boiled Shrimp, use 5 pounds shrimp instead of the crawfish and remove the shrimp as soon as they come to a boil.
9. Creamers (baby new potatoes) are the usual accompaniment, cooked in the same crawfish liquor.

garlic, lemons, celery, parsley, yellow onions, shrimp, live crawfish

Taken from www.cookstr.com/recipes/boiled-crawfish (may not work)