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Ingredients
US|METRIC
4 SERVINGS
- 12 lb. crawfish (live)
- 8 qt. water
- 16 oz. crawfish (ZATARAIN'S®, Shrimp and Crab Boil - Complete)
- 1 onion (large, peeled)
- 1 head garlic (halved crosswise)
- 1 1/2 lb. small red potatoes
- 6 ears corn (shucked and halved crosswise)
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Directions
- Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris
- Mix 8 quarts water, Crab Boil, onion and garlic in large (20-quart) stockpot. Bring to boil on high heat; boil 5 minutes. Add potatoes; boil 5 minutes. Add crawfish and corn; return to boil. Cover and cook 2 minutes
- Turn off heat and let stand 20 minutes. Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool. Drain and serve
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