Louisiana Crawfish Boil

• 2 (3-ounce) bags Zatarains Dry Crawfish, Crab, and Shrimp Boil (see Sources, page 301)
• 2 gallons water
• 3/4 cup coarse salt
• 12 fingerling potatoes (about 3/4 pound total)
• 4 onions, preferably Vidalia, halved
• 4 lemons, halved
• 4 whole heads garlic
• 4 ears fresh sweet corn, shucked and silks removed, halved crosswise
• 2 pounds kielbasa sausage, cut into 2-inch pieces
• 6 pounds live crawfish (see Sources, page 301)

1. Fill a large stockpot with the seafood boil, the water, and the salt.
2. Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
3. Add the potatoes, onions, lemons, and garlic.
4. Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes.
5. Add the corn, sausage, and crawfish.
6. Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes.
7. Serve immediately.

zatarains, water, coarse salt, potatoes, onions, lemons, garlic, sweet corn, kielbasa sausage, live crawfish

Taken from www.epicurious.com/recipes/food/views/louisiana-crawfish-boil-380358 (may not work)