‘Tis the season for crawfish and shrimp boils, held especially every Friday of Lent. Seafood boils are a favorite spring pastime in New Orleans, and they’re a fun gathering perfect for a sunny afternoon on the River or in your backyard. With these two recipes, you can take the New Orleans-style crawfish or shrimp boil home with you to share with your family and friends—a fine alternative to a BBQ.
Famous New Orleans chef Frank Davis has his own recipe for cooking a 43-pound sack of crawfish, the perfect size for a crawfish boil with family and friends.
1 whole stalk of celery
4 heads of garlic (tops removed)
12 lemons, sliced or quartered
6 large onions
10 bay leaves
3-4 boxes salt
1/2 cup cayenne pepper
8 oz. liquid crab boil (or 6 bags dry crab boil)
10 ears of corn (cut in thirds)
30 ”B” size creamer potatoes
3 lbs. smoked sausage