Boiled Crawfish

1 (35-pound) sack live crawfish

1 (12-ounce) bottle Louisiana Hot Sauce

1 large jar of favorite Salsa

2 (26-ounce) boxes of rock or sea salt

4 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate

3 ounces cayenne pepper

2 bags small new potatoes,

4 -6 yellow onions, cut in half

1 bulb garlic, crushed

2 dozen ears of corn, shucked and halved

4 large lemons, halved

Find out if your crawfish have been purged. If they haven’t, soak in fresh water for 10 minutes (some people say you need to salt—you don’t).

While you’re waiting, fill an 80-quart pot (fitted with a strainer insert) halfway with water and bring to a boil over a large outdoor burner over high heat. Add hot sauce, salt, Zatarain’s, and cayenne pepper and Salsa. Taste the water, if the water taste good so will the Crawfish.

Water will seem too salty but that is a good thing.

Add potatoes and onions to the pot. (No need to peel the taters.) Boil for about 10 minutes. Meanwhile, cover a table with newspapers, for serving the crawfish.

Add the corn and cook for another 10 minutes. Add the live crawfish, lemons and cook for 5 minutes, turn off heat and let set for 15 minutes, Remove from pot and dump them out on the prepared table.  Remember a recipe like this is just a bases. Feel free to add any ideas. I add a good sausage to some boils.