3 gallons water
1/4 cup salt
2 bags crab boil
3 tablespoons hot sauce
2 lemons, quartered
2 ribs celery
6 cloves garlic, peeled
1 bunch fresh thyme
2 pounds smoked sausage cut into 3 inch links
12 small red potatoes
4 whole onions, skin intact
4 ears fresh corn, shucked
20 pounds live crawfish, rinsed in cold water
1. Bring water to a boil in a large boiling pot with basket. Add salt, crab boil, thyme, hot sauce, lemons, celery and garlic. Cover pot and simmer for 5 minutes.
2. Add smoked sausage and potatoes, cover pot and simmer for additional 5 minutes. Add onions and corn, simmer for additional 5 minutes.
3. Add crawfish, cover pot, bring back to a boil and simmer for 5-7 minutes. Turn off burner and allow to steep for 10 minutes. Carefully remove from basket, pouring onto table that has been lined with newspapers.
Recipe compliments of Chef Patrick Mould.