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Ingredients
Scale
- 10 pounds live crawfish
- 4 pounds small red potatoes, halved
- 2 pounds smoked sausage, cut into 1-inch pieces
- 10 ears of corn, halved
- 2 cups Cajun seasoning
- Salt, to taste
- Water, for boiling
Instructions
- Rinse the live crawfish in fresh water.
- In a large stockpot, bring water to a boil, adding Cajun seasoning and salt.
- Add the halved potatoes and boil for 10 minutes.
- Incorporate the smoked sausage and boil for an additional 5 minutes.
- Add the corn halves and boil for another 5 minutes.
- Finally, add the rinsed crawfish and cook until bright red, about 5 minutes.
- Drain and spread the contents on a table lined with newspaper.
Notes
Ensure crawfish are fresh and lively before boiling.
Adjust Cajun seasoning based on spice preference.
Avoid overcrowding the pot; boil in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 1200
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 5
- Protein: 24
- Cholesterol: 90