Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 qt Water 4 sm Red potatoes
1/4 c Salt 4 sm White potatoes
2 To 4 T ground red pepper or 8 sm Onions, peeled
-crawfish-boil seasoning mix 4 Ears fresh corn, shucked
1 Lemon, sliced -and silk removed, cut into
1 lg Onion, sliced -thirds
2 Cloves garlic, sliced 4 lg Eggs, at room temperature
1 Stalk celery, sliced 9 lb Cleaned live crawfish (see
4 md Artichokes -Note)

1. In 16-quart stockpot or crawfish boiler, combine water, salt,
ground red pepper, lemon, the sliced onion, garlic, and celery. Heat
to boiling over high heat.

2. Trim artichokes; remove chokes. Scrub the potatoes. Add artichokes,
potatoes, and small onions to boiling mixture. Return to boil, then
reduce heat just enough to prevent splashing. Cover pot and cook
until potatoes are almost tender-about 15 minutes.

3. Add corn and cook, covered, 5 mmutes longer. Using slotted spoon or
tongs, remove vegetables to platters; keep warm. Tie eggs in
cheesecloth.

4. Add cleaned crawfish and bundle of eggs to boiling water mixture.
Return to boil over high heat for 5 minutes. Cover pot and set aside
10 minutes. Drain crawfish well; remove eggs from cheesecloth, shell,
and serve with vegetables.

Note: If crawfish bave not been cleaned, place them in large washtub
(or bathtub) filled witb heavily salted waterfor 20 to 30 minutes to
purge them. Cbange water and allow to soak 10 minutes longer.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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