Louisiana Crawfish Boil
This crawfish boil is quite a feast! Invite the family and dig into this messy, delicious meal. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.
garlic, unpeeled
2
heads 
bay leaves
5
dry crab boil
2
(3 ounce) packages
liquid shrimp and crab boil seasoning
1
tablespoon
salt and ground black pepper to taste
red potatoes, washed
15
oranges, halved
3
large 
lemons, halved
3
large
whole artichokes
2
large
mushrooms, cleaned
2
(16 ounce) packages
fresh green beans, trimmed
½
pound
onions, sliced
2
large
baby corn
30
pieces
smoked sausage, cut into ½ inch slices
2
(16 ounce) packages
live crawfish, rinsed well
50
pounds
 Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.
  Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
  Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.
