Crawfish or Shrimp Boil

Name: Crawfish or Shrimp Boil
Ingredients: 1¼ cup salt; ½ cup sugar; ½ cup cayenne pepper; 6 bay leaves; 5 tablespoons Chef Paul Prudhomme’s Blackened Redfish Magic®; 4 tablespoons garlic powder; 3 tablespoons onion powder; 1 teaspoon black pepper; 3 tablespoons whole coriander seeds; 3 tablespoons whole all spice; 1½ tablespoons ground clove; 2 tablespoons brown mustard seeds; 10 pounds live crawfish** or fresh, head-on shrimp, 21-25 count (See NOTE); 4 lemons, halved; 2 oranges, halved; ½ bunch celery, cut into 2-inch pieces; 4 medium yellow onions, peeled; 2 pounds new potatoes, depending on the size you may have to half them; 2 heads garlic, broken off the pod and left unpeeled; 1 pound Chef Paul Prudhomme’s Andouille Sausage (Hot or Regular), cut into 2-inch pieces; 8 corn niblets, frozen; 4 cups ice

www.magicseasoningblends.com

Live crawfish are shipped to various markets around the country, and your fish market may be able to get them for you if you put in an order.

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Ingredients

1¼ cup salt
½ cup sugar
½ cup cayenne pepper
6 bay leaves
5 tablespoons Chef Paul Prudhomme’s Blackened Redfish Magic®
4 tablespoons garlic powder
3 tablespoons onion powder
1 teaspoon black pepper
3 tablespoons whole coriander seeds
3 tablespoons whole all spice
1½ tablespoons ground clove
2 tablespoons brown mustard seeds
10 pounds live crawfish** or fresh, head-on shrimp, 21-25 count (See NOTE)
4 lemons, halved
2 oranges, halved
½ bunch celery, cut into 2-inch pieces
4 medium yellow onions, peeled
2 pounds new potatoes, depending on the size you may have to half them
2 heads garlic, broken off the pod and left unpeeled
1 pound Chef Paul Prudhomme’s Andouille Sausage (Hot or Regular), cut into 2-inch pieces
8 corn niblets, frozen
4 cups ice