Feb 272014

serves: 6
serve with lemon wedges and hot sauce

2 whole lemons
12 garlic cloves, unpeeled
3 large onions, peeled and quartered
Cajun Seafood Boil spice to taste
2-1/2 lbs. whole small red potatoes
14 oz. andouille sausage, cut into 12 pieces
6 cobs of corn, shucked and broken in half
2 lbs. cooked crawfish, rinsed
1 big handful of fresh parsley, divided

Bring a large pot of water to a boil with the garlic, onions, and seafood boil. Boil several minutes.
Add potatoes, corn, and sausage and cook 15 minutes.
Add crawfish, cover, and remove from the heat.
Let sit 10-15 minutes to heat the crawfish and let the flavors of the broth soak in.
Drain and serve.

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 February 27, 2014  Posted by at 7:14 am Crawfish, Entree, Mardi Gras