BOILED CRAWFISH

Ingredients:

40 lbs. Louisiana crawfish (about 1 sack)
10 gallons of water
2 stalks of celery
10 lemons - sliced in half
10 whole heads of garlic - sliced in half
3 lbs. onions - sliced in half
1/2 gallon liquid crab boil
8 lbs. powder crab boil seasoning (use your favorite)
corn (pre-cooked)
potatoes (pre-cooked)

Chef: Donald Barkemeyer, Uncle Buck's Cajun and Creole Grill

Bring water to a boil, add liquid and powder crab boil seasoning. Bring this to a boil for about 10 minutes. Then add Louisiana crawfish and bring water back to a rolling boil and boil crawfish for 5 minutes. Turn fire off and either hose down outside of pot to cool down or add 5 lbs. of ice to cool down crawfish and stop the cooking. Then let crawfish soak for 20-30 minutes, stirring occasionally to distribute heat. (You can throw in corn and potatoes at the last 20-30 minutes with crawfish and let those soak also).

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".