Ingredients

• 2 heads garlic , unpeeled
• 5 bays leaves
• 2 , 3 ounce
• 1 tablespoon liquid shrimp and crab boil seasoning
• salt and ground black pepper to taste
• 15 reds potatoes , washed
• 3 large oranges , halved
• 3 large lemons , halved
• 2 large whole artichokes
• 2 , 16 ounce
• 0.5 pounds fresh green beans , trimmed
• 2 large onions , sliced
• 30 pieces baby corn
• 2 , 16 ounce
• 50 pounds live crawfish , rinsed well

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
3. 3 Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4. 4 Stir in sausage; cook 5 minutes more.
5. 5 Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
6. 6 Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition per serving