Louisiana Boil

search

Louisiana Boil

Ingredients

  • 6 gals water
  • 4 bags Zatarain's crab & crawfish boil
  • 2 c Zatarain's liq crab & crawfish boil
  • 1 1/2 to 2 cups salt
  • 2 tbsp peppercorns
  • 2 tbsp Louisiana hot sauce
  • 2 tbsp Creole seasoning, or to taste
  • 4 ears corn, shucked, halved
  • 2 feet andouille sausage
  • 6 lemons, halved
  • 16 Skinned new potatoes
  • 4 onions, peeled, quartered
  • 4 heads garlic, halved horizontally
  • 4 whole artichokes
  • 2 1/2 pounds asparagus
  • 1 bunch celery, washed, tops removed
  • 24 scallions trimmed & cut into 6" lengths
  • 1 dz blue crab, live
  • 5 pounds crawfish, live
  • 2 pounds shrimp
  • 2 tbsp salt
  • 2 1/2 tbsp paprika
  • 2 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp cayenne pepper
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried thyme

Instructions

Put all seasonings in a 10 gallon stainless steel pot (that has a straining basket in it) over a "Louisiana Rig" and bring to a boil. Taste boil for seasoning and correct to your liking. Put potatoes and artichokes in pot, bring to boil and cook 5 minutes. Add remaining vegetables and sausage. Add blue crab and enough crawfish to fill pot to the top. Cover, bring to boil and then cut off the heat. Let steep 5-10 minutes. The longer it steeps the spicier the boil will become (some people will let it steep 25-30 minutes). Drain and dump everything out on a table. Have plenty of beer, mineral water and iced tea available!

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window