Minnezona Crawfish Boil

Ingredients

• 10 lb live purged crawfish
• 5 gallons water, or enough for your boil pot
• 1 cup seafood boil seasoning
• 3 tablespoons Minnezona Jalapeño Garlic Seasoning, plus more to finish
• 2 lemons, halved
• 1 orange, halved
• 2 heads garlic, halved crosswise
• 2 lb small red potatoes
• 1½ lb smoked sausage, cut into 2-inch pieces
• 6 ears corn, halved
• 2 onions, quartered

Directions

1. Rinse crawfish thoroughly in clean cool water and discard any dead crawfish before cooking.
2. Bring water, seafood boil seasoning, Jalapeño Garlic Seasoning, citrus, garlic and onions to a rolling boil in a large outdoor boil pot.
3. Add potatoes and boil 10–12 minutes. Add sausage and corn and cook 5 minutes more.
4. Add live crawfish, cover, and return to a boil. Cook 3–5 minutes after the boil returns.
5. Turn off heat and allow crawfish to soak 15–20 minutes, tasting as they soak for desired seasoning level.
6. Drain well and spread onto a serving table or trays. Finish lightly with additional Jalapeño Garlic Seasoning.

Recipe Notes

• Cook live crawfish the day they are purchased whenever possible.
• Discard dead crawfish before cooking.
• Use an outdoor boil setup safely on a stable noncombustible surface.