Ingredients

• 2200 g Live crawfish, purged
• 140 g Cajun crawfish boil seasoning (powdered)
• 1 cup Liquid crab boil (concentrate)
• 4 unit Small red potatoes
• 2 unit Ears of corn, halved
• 1 unit Large yellow onion, quartered
• 1 unit Garlic, top sliced off
• 2 unit Lemons, halved
• 225 g Smoked sausage (e.g., Andouille), cut into 2-inch pieces
• 1 unit Bay leaf
• 8 cup Water

Instructions

1. 1

   Prepare the Boil — In a very large stockpot (at least 12-quart capacity), combine 8 cups of water, the powdered Cajun crawfish boil seasoning, liquid crab boil, and bay leaf. Squeeze the juice from the lemon halves into the pot, then add the squeezed halves. Bring the mixture to a rolling boil over high heat, about 10-15 minutes.

2. 2

   Add Vegetables and Sausage — Once the boil is at a rolling boil, add the red potatoes, quartered onion, and the head of garlic. Cook for 10 minutes to allow them to soften and absorb the flavors. Then, add the corn on the cob and the smoked sausage pieces. Continue to boil for another 5 minutes.

3. 3

   Cook the Crawfish — Increase the heat to high again if needed to maintain a rolling boil. Carefully add the purged live crawfish to the pot. Stir gently to submerge them. Bring the water back to a boil, then cook the crawfish for exactly 3 minutes. Do not overcook.

4. 4

   Soak and Serve — After 3 minutes, turn off the heat. For maximum flavor absorption, let the crawfish and other ingredients soak in the hot seasoned water for an additional 15-20 minutes. The longer they soak, the spicier they will become. Using a large slotted spoon or a crawfish basket, carefully remove all the ingredients from the pot and pile them onto a large serving platter or a newspaper-covered table. Serve immediately and enjoy the feast!