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Boiled Crawfish, Marcelle Bienvenu's

Source of Recipe


Marcelle Bienvenu






List of Ingredients



• 20 lbs. live crawfish (allow 5 lbs. per person)
  
• 5 gallons water
  
• One 26-ounce box salt
  
• 6 heaping Tbsp cayenne pepper
  
• 4 lemons, halved
  
• 10 bay leaves
  
• 6 medium whole onions
  
• 12 new potatoes (leave skins on)
  
• 6 ears shucked corn
  
• 1/4 cup olive oil (optional, but it makes peeeling easier)
  






Instructions



1. If the crawfish appear to be a little muddy, rinse them well with cool water in a large tub, changing the water several times until it runs clear.
   
   
2. Put 5 gallons of water in a 10-gallon boiling pot. Add all ingredients except for the crawfish. Bring water to a rolling boil, then add the live crawfish. Cover and allow water to return to a boil. Cook for 8 to 10 minutes.
   
   
3. Drain and serve on trays, or on that big newspaper-covered outdoor table. The corn and potatoes absorb the seasonings and are delicious.
   
   Serves 4