Wayne Levi’s Genuine Original Boiled Crawfish from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson
Put all seasonings in a big pot that will hold 50 pounds of crawfish. Fill half full of cold water. Bring water with seasonings to a rolling boil. Wash crawfish
Ingredients
- 1 tsp. granulated garlic
- 50 lbs. live crawfish
- 2-½ lbs. iodized salt
- ½ lb. ground cayenne pepper
- 4 3-oz. packages Zatarain’s dry crab boil, broken up
- ½ cup Zatarain’s liquid crab boil
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