Crawfish Boil
Be sure to start by washing crawfish thoroughly. Open sack and place in pot with strainer. Use hose to fill container. Stir gently with metal paddle. Drain water and repeat process three to four times. Water should be near clear the last time. Remove Crawfish to ice chest or original sack. Place strainer back in pot.
8 Gallons of water should be placed in pot to start boil.
Add:
1 Jar (4.5 LB) Zataraine’s Crab Boil
8 OZ Zataraine’s Liquid Crab Boil
3 Sacks of Zataraine’s Crab Boil seasoning
3 to 5 LB new potatoes or Large potatoes quartered
12 Lemon halves after squeezing in water
6 Onions cut in half skin on
3 Heads of Garlic cut in half skin on
10 Bay Leaves

Bring to a rolling boil.

Add:
1 Sack Crawfish (APX 30 LBS + or -)
Bring back to rolling boil for 5 minutes and turn fire off.

Optional Additions at this point:
10 Pieces of frozen corn (don’t waste fresh corn in this recipe).
3 to 4 LB Smoked Sausage
3 to 4 LB of Shrimp
3 to 4 LB King Crab

Soak for 30 minutes.
Crawfish should sink to bottom as water cools.

If there are left over crawfish. Have your guest help you peel and place in zip-lock bags to make crawfish stew or etouffe. Just make a roux like a gumbo, add crawfish tails and enough water to cover them. Cook down on low fire for an hour.