Louisiana Crawfish Boil

Step 1

Rinse the crawfish well before cooking. You can use a handy crawfish washer like this one, if you're diving into the whole full-blown crawfish boil experience, but you can also simply wash a smaller amount in a clean sink. Remove any dead crawfish before cooking.

Step 2

Fill your giant pot about half full of water and bring it to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.

Step 3

Add the onions, lemons, potatoes, and fresh pineapple, and return it to a boil. When the pot is boiling, add the garlic, mushrooms, carrots, and olives. Return to a full boil.

Step 4

Add the sausage and the crawfish. Add more cayenne, if you want it spicy. Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot.

Step 5

Turn the heat off and add the corn, cauliflower, and green beans. Allow the crawfish to soak for an additional 15-45 minutes. They will start sinking as they absorb the flavoring from the pot.

Step 6

Pull a crawfish from the pot and break off the tail, tip the body upside down, and see if liquid drips out. When this happens, the crawfish is ready to eat.

Step 7

Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly. Serve with Cajun dipping sauce.