Cajun Gourmet's Crawfish Boil Recipe

*This recipe comes from the owner and crawfish expert who has been teaching restaurants this technique for years, and who has over 30 years experience in the seafood restaurant industry.*

Ingredients:
1 sack live crawfish
1 bag of Cajun Gourmet Seasoning
80 quart boiling pot
3 heads of garlic, unpeeled, smashed into individual pieces
2 large yellow onions, quartered unpeeled
6 lemons, halved
1 orange, halved
1 head of celery, cut into 2 inch pieces
1 stick of butter
6 ears of corn, quartered
2 lbs of your favorite sausage, cut into 1 inch pieces
3 lbs new potatoes
* For extra spicy crawfish use Cajun Gourmet's Hot & Spicy Seasoning.

Directions:

Heat your boiling pot 1/2 full of water with the entire bag of Cajun Gourmet Seasoning.
Add garlic cloves, onions, juice of 6 lemons, 4 lemon rinds, juice of 1 orange, 1 orange rind, and 1 stick of butter.
Boil the stock for 45 minutes before adding the crawfish. This ensures you get a well developed flavor.
Once your stock is ready add the corn, potatoes, celery, and sausage. Cook for 12-15 minutes.
Remove the vegetables from stock leaving in the sausage for added flavor and bring the pot to a raging boil.
Next, add a quarter of your sack of crawfish at a time to the stock. The more batches you do, the more flavorful your crawfish will be. (1 sack of crawfish should create 4-5 batches)
Boil each batch of crawfish 8-10 minutes at a raging boil with the lid on, then turn off the heat, leave the lid on the pot and let it steep or “soak" for 20-30 minutes. This allows the heads of the crawfish to absorb your broth.
Dump the cooked crawfish into an empty ice chest, add additional seasoning on top if you prefer. Pour your second batch of crawfish into the pot once the broth is brought back to a raging boil. Repeat the process until you've cooked all of your crawfish.

Kid Friendly Tip:
If you have children attending your party, cook Oscar Meyer hotdogs in your broth to absorb
all the flavor. Kids can't get enough of them!!