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Crawfish boil cooking directions

Pour 40 lbs. of crawfish into a large tub and cover with water. Stir crawfish for 3 minutes, removing any dead crawfish and debris that floats to the top. Drain off water. Repeat 3 to 4 times until crawfish are clean. In a large pot (about 15 gallons), add 6 gallons of water, three 3-oz. bags of Zatarain’s dry crab boil and set the heat on high. Add 72 oz. of Zatarain’s pre-seasoned crab boil, Zatarain’s cayenne pepper, 4 halved onions, 3 halved lemons, 4 heads of garlic and 2.5 lbs. of potatoes, bring to a boil and cook for approximately 20 minutes. Add 10 ears of corn and cook for an additional 5-6 minutes. Remove the potatoes and corn; reserve, keeping warm. Add the crawfish and Zatarain’s liquid crab boil to the rolling boil mixture and stir. Cover and bring back to a slight boil, turn off heat and let stand covered for 20-40 minutes or until desired spice level is achieved. Drain and serve with reserved corn and potatoes.

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