Crawfish Boil

• 1 pound andouille sausage
• 6 quarts water
• 2 packages crab boil
• 6 tablespoons fresh lemon juice
• 1 teaspoon cayenne pepper
• 1 tablespoon kosher salt
• 2 heads garlic, peeled
• 4 medium onions, peeled and halved
• 12 small red potatoes, halved
• 4 pounds live crawfish
• 4 large ears corn, husked, silked and cut into thirds

1. Heat a large skillet over medium heat.
2. Add the sausage and cook until well browned and cooked through, about 20 minutes.
3. Cut into 2-inch pieces and set aside.
4. Place water, crab boil, lemon juice, cayenne and salt in a very large pot and bring to a boil over high heat.
5. Add the garlic, onions and potatoes, return to a boil, reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
6. Toss in the crawfish and the corn.
7. Bring the liquid back to a boil, lower the heat and simmer for 10 minutes.
8. Turn off the heat and stir in the sausage.
9. Cover and let stand for 10 minutes.
10. Drain.
11. To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.

sausage, water, crab boil, lemon juice, cayenne pepper, kosher salt, garlic, onions, red potatoes, live crawfish, ears corn

Taken from cooking.nytimes.com/recipes/5757 (may not work)