Deselect All. 3 cups cayenne pepper. 1 1/2 cups ground crab boil. 5 cups salt. 1 sack crawfish (40 to 45 pounds) 1 gallon chilled After Boil Ingredients, recipe follows

10 pounds live crawfish. 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter. 8 ears corn, halved. 2 heads garlic, unpeeled, but separated.

Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers.

Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and …

In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual …

In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes.

2 pounds crawfish tails. 1 tablespoon Cajun seasoning. 2 cups raw spinach. 1 1/2 cups shredded white cheddar. 1 cup black beans. 1 cup sweet corn. 1 package spring roll wrappers.

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and ...