Granddaddy's

Crawfish Boil

Callin' All Cajuns...

Only in the deep south lies the tradition of a good ole' Crawfish Boil!

Here's what ya'll will need:

• 20-40 lbs. "Live" Crawfish (2-3 lbs. per person)

• 5 lb. bag of Small Red Potatoes

• 6 Ears of Corn, Halved

• 1 Lb. Smoked Beef, Pork or Andouille Sausage, cut in 3 inch pieces

• 1 Stick of Butter

• 1 Onion, cut in wedges

• 1 Lemon, cut in wedges

• 1 Bottle of Granddaddy's Award Winning Cajun Seasoning

• 1 Bottle of Granddaddy's Award Winning Seafood Seasoning

• Cayenne Pepper to taste

• 1 Bayou Classic Cajun Seafood Cooker Set

• Heavy Duty Gloves

Instructions:

Prior to cooking, put on your heavy duty gloves, place your live crawfish in the cooking basket and rinse thoroughly in cool tap water.  Remove any dead crawfish and unwanted debris.  Set up your seafood cooker outside and away from any structures.  Fill the large stockpot halfway with water and bring to a boil.  Add 90% of the seasoning (save some to shake on the finished product) and the butter.  Next, add the potatoes, onion, and sausage, and cook for 20 minutes.  Finally, add the corn and crawfish and cook for an additional 10 minutes, turn off the fire and let everything soak for a few minutes.  Then remove the basket and dump the entire contents on a table covered with several sheets of newspaper.  Sprinkle on the rest of the seasoning (a light dusting) and provide the lemon wedges and cayenne pepper for those who want it spicy.  ENJOY!