Boiled Crawfish
| History | 30 lbs. | crawfish live |
| Profile | 3 dzs. | lemons cut in half |
| Flags | 4 ozs. | Louisiana hot sauce |
| Festivals | 2 ozs. | tobasco sauce |
| Symbols | 2 lbs. | salt |
| Kaplan | 10 bags | crab boil |
| General | 15 ozs. | cayenne pepper |
| Home | 2 | bottles of liquid crab boil |
| Recipes | 20 | cloves of garlic cut in half |
In a big pot fill it with water about two-thirds full and add all the ingredients except for the crawfish. Bring to a boil about 15 to 20 minutes. Until then rinse the crawfish well. Now put the crawfish into the boiling water. Bring to a boil again and add 20 small potatoes. Cook for another15 minutes. Turn off the heat and allow the crawfish to soak for 10 minutes or so. Remove the crawfish and put them on a newspaper covered table and enjoy !!!
A good dipping sauce can be made with some horseraddish, ketchup, and tobasco sauce. Mix these three ingredients together.