April 2009 – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 15 lbs Live Louisiana Crawfish
• 4 Large Spanish Onions, quartered
• 6 Lemons, halved
• 4 Heads garlic, halved widthwise
• 8 Fresh Bay Leaves
• 3 Bags Crab Boil
• 1 bunch fresh Thyme
• 1 Cup Creole Seasoning
• 1/2 Cup Cayenne, or to taste
• 1 1/2 lbs Kosher Salt
• About 5 Gallons of water, or enough to fill a 30 Quart turkey fryer pot
• 3 lbs Small Redskin Potatoes
• 6 Ears of Fresh Corn, shucked, trimmed and cut in half