MAKES ABOUT 8 SERVINGS

Courtesy of Mechelle Fruge-Ryder

·         8 red potatoes, scrubbed

·         8 ears corn, shucked and halved

crosswise

·         3 cups salt

·         1 cup celery salt

·         3 tablespoons cayenne pepper

·         ¼ cup canola oil

·         4 heads garlic, peeled

·         4 lemons, halved

·         2 (3-ounce) bags crawfish boil,

such as Zatarain’s Crawfish,

Shrimp, and Crab Boil In Bag

·         7 gallons water

·         15 pounds live crawfish, sorted and

rinsed

Vinegar and Pepper Dip, recipe follows

Mudbug Mayonnaise, recipe follows

1. In a 10-gallon or larger pot, combine

potatoes, corn, salt, celery salt, cayenne,

oil, garlic, lemons, and crawfish boil.

Add 7 gallons water; cover and bring

to a boil over high heat.

2. Add crawfish; cover and return

mixture to a boil, and then remove from

heat. Let pot stand, covered, for 20

minutes. Drain solids from liquid, and

serve with Vinegar and Pepper Dip and

Mudbug Mayonnaise.

VINEGAR AND PEPPER DIP

MAKES ½ CUP

·         ½ cup apple cider vinegar

·         1 teaspoon ground black pepper

·         ¾ teaspoon salt

1. In a small bowl, combine vinegar,

pepper, and salt.

MUDBUG MAYONNAISE

MAKES 1 CUP

·         ½ cup ketchup

·         ½ cup mayonnaise

·         4 teaspoons Creole seasoning, such

as Tony Chachere’s

1. In a small bowl, combine ketchup,

mayonnaise, and Creole seasoning.

Refrigerate until ready to serve.

How to Perfectly Peel Boiled Crawfish

1.   Separate the tail from the body of the crawfish by gently

twisting and pulling the tail away.

2.   Remove the top section of the tail where the meat is exposed

3.   Pinch the tail at the “flipper” end, and the meat will release.

Tip

Make sure you have enough crawfish for your backyard boil (including

leftovers). Plan for about 2 pounds per guest, though some seasoned

boilers can go through up to 5 pounds in one sitting!