Boiled Crawfish with Vegetables

Instructions

1. 1

   Wash the crawfish and pick out any fish bones or other debris.

2. 2

   Fill a BIG 40 quart stock pot a quarter full of water. Add the salt and peppers and bring to a boil.

3. 3

   Add the whole onions, the corn and the new potatoes [it will be easy to remove them later if you put them in a cloth sack]. Return to a boil, cover, lower heat to medium and let cook 8 minutes.

4. 4

   Add the crawfish, cover again and raise the heat to high. After steam begins to escape from under the lid, cook seven minutes more.

5. 5

   Remove from the heat and let sit for four minutes. Do NOT remove the lid until this point.

6. 6

   Remove the onions, corn and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container [an ice chest works well].

7. 7

   Have ready the additional seasoning mixture. Sprinkle over the crawfish and mix them well to coat. Cover and let sit for seven minutes.

8. 8

   Serve immediately with the vegetables on the side with lots of French bread on a large table covered with plenty of paper.