re: Official Crawfish Recipe Thread

People are surprised when they learn how simple my recipe is. Like most, I've tried all sorts of recipes over the years and found out I don't need to add all that stuff now with the premixed packages.

1 4.5 lb bag LA Fish Fry dump and boil
1 16 oz Zatarain's liquid boil
4 oz Chinese Red Pepper (found only at Tony's)
6 large lemons
Potatoes, corn, mushrooms, sausage

I boil the potatoes with the mushrooms and sausage before adding the crawfish. Take the potatoes out after 10 minutes (they will soak later with the crawfish), depending on size. Cook the mushrooms and sausage another 5-10 minutes, then serve while the crawfish cooks.

Dump crawfish in boiling water. Shut off fire when water returns to a full boil. Add the lemons, potatoes and corn.

I add ice, though I'm not sure how much a 10 lb bag can cool off 40 quarts of water. I leave off the top so it can cool faster and let soak for at least 30 minutes. If taste isn't right, let soak another 15 minutes.