BOILED CRAWFISH FOR A CROWD

16 LBS CRAWFISH – IN SHELL
12 EARS CORN – SHUCKED
½ LB CRAB BOIL OR CREOLE SEASONING
2 – 3 DOZ SMALL NEW POTATOES – SCRUBBED BUT NOT PEELED

Rinse the crawfish. Bring a large pot (preferably a lobster pot or a pot with a drainer) of water to boil with the seasoning already well mixed in. Add the potatoes and boil for about 15 minutes until nearly tender. Add the corn and cook for another 6to 8 minutes. (I like to cut the ears in half). Add the crawfish and cook for another 5 – 8 minutes just until the crawfish are cooked. Don’t overcook. Carefully drain and transfer all to a large tray.

This gets messy so it’s fun to do this when you can eat outside where you can hose everything down afterwards. We like to spread the crawfish out in a big tray and put the corn and potatoes in a separate bowl.

If you don’t have a lobster pot or a pot big enough to hold every thing, just follow the same procedure and cook in batches and keep warm.

Cold beer and lots of napkins.

*figure on 2 – 3 lbs of crawfish per person as they are small little creatures. And adjust the corn and potatoes accordingly.

Oddly enough we enjoy serving a drink that was introduced to us by an english couple when we lived in Maryland and it goes very well with this crawfish boil or steamed crabs. They called it a shandy and it was cold beer mixed according to your taste with a lemon flavored soda. If you can find squirt, that’s a perfect match. Try it, you’ll like it!