Ingredients
2 cups margarine
1 pkg Louisiana crawfish, Crab, and Shrimp boil
cayenne pepper, to taste
McCormick bayou cajun seasoning, to taste
lemon pepper, to taste
paprika, to taste
Old Bay Seasoning, to taste
Louisiana hot sauce, to taste
8 cloves garlic, chopped
1 lemon, quartered
8 lbs crawfish, live
1 lb red potatoes, halved
8 ears white corn
1 lb smoked sausage, cut into 1-inch segments
Preparation
Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris.
Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn, and sausage. Add potatoes, corn, and sausage 15 minutes prior to crawfish. While they are cooking make the sauce.
Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent.
Add spices and seasonings, to taste. Add lemon juice.
Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired.
Drain the boiling water and mix the sauce in with them.
Serve with hot crusty french bread.
