1 pound smoked andouille sausage, cut into 1-inch pieces
30 pounds live crawfish
Creole Dipping Sauce (recipe follows)
Instructions
In a 40-quart stockpot, bring 4 gallons water and salt to a boil over high heat.
In a spice grinder, grind together peppercorns, juniper berries, coriander seeds, fennel seeds, dill, and mustard seeds.
In a medium bowl, whisk together spice mixture, cayenne, red pepper, paprika, marjoram, nutmeg, anise, chili powder, onion powder, dry mustard, lemon pepper, and oregano; add mixture to boiling water.
Add artichokes; cover and boil for 25 to 35 minutes. Add sweet potatoes, garlic, and lemons; boil until sweet potatoes are tender, 10 to 12 minutes. Add corn and sausage; boil for 8 minutes. Remove vegetables and sausage from boiling water, and keep warm.
In batches, add crawfish to water and boil for 3 minutes, covered. Turn off heat and let stand, covered, for 10 minutes. Drain well, reserving water. Return water to a boil, and repeat with remaining crawfish. Serve with Creole Dipping Sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/newsletter-sign-up/