8 cups salt
12 gallons water
1 (40 to 45 pound) sack live crawfish
6 cups Creole Seafood Seasoning, recipe follows, or any Creole seasoning mix
2 cups cayenne pepper
2 cups whole black peppercorns
15 bay leaves
12 lemons, halved
12 heads garlic, peeled, each head halved
10 onions, peeled and quartered
3 pounds small new potatoes, scrubbed, skin on
12 ears corn, shucked and halved
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup fresh ground black pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion
You certainly can boil a small amount of crawfish in a smaller vessel, do it indoors, and serve it to a smaller gathering, but in New Orleans, this is for an outdoor bash.
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