Crawfish, Crab, & Shrimp “Cajun” Boil

Ingredients:

• 10-12 oz of liquid boil
• 2 boxes of salt
• 3-4 oz of cayenne
• 6-8 lemons
• 5-6 onions
• 4 oranges
• 6 garlic cloves
• 1 stalk of celery
• Potatoes
• Corn

Note: Cut the lemons, onions, oranges, garlic, and celery into halves or quarters.

Directions:

For Crawfish:

1. Rinse the crawfish thoroughly until the water runs clear. Place them in a basket or ice chest.
2. Fill a pot halfway with water and add all the seasonings. Bring the water to a rolling boil.
3. If the potatoes are large, cut them in half. Add them to the boiling water and cook for about 3 minutes.
4. Add the crawfish to the pot and bring the water back to a rolling boil.
5. Add the corn and boil for an additional 2 minutes.
6. Turn off the heat and let the mixture soak for at least 30 minutes. Begin taste testing after this period.

For a second boil, use half the quantity of all ingredients.

For Crabs:

1. Place the crabs in cold water and bring to a rolling boil.
2. Boil the crabs for 10 minutes.
3. Turn off the heat and let the crabs soak for at least 30 minutes.

For Shrimp:

1. Bring water to a rolling boil and add the shrimp.
2. Boil the shrimp for 2 minutes or until air bubbles start forming under their shells.
3. Turn off the heat, add salt, and let the shrimp soak for 30 minutes.

Additional Notes:

• Each boil can accommodate approximately 35 pounds.
• Estimate around 7 pounds per person for serving.