Louisiana Boil
Ingredients
- 6 gal 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 pound asparagus
- 1 bunch celery, washed, tops removed
- 24 scallions trimmed & cut into 6" lengths
- 1 dz blue crab, live
- 5 pound crawfish, live
- 2 pound 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!