Ingredients
- 5 large ears of corn
- 5 lbs. crawfish
- 5 lbs. medium shrimp
- 8 medium potatoes
- Outdoor propane cooker
- 1 package of seasoned shrimp/crawfish boil
- Several old towels
- 2 rolls paper towels
Instructions
- Fill 10-gal. pot 3/4 full of water; put on heated propane burner.
- Stir in package of shrimp and crawfish boil; bring water to a boil.
- After washing shrimp and crawfish thoroughly, cut ears of corn in halves. Now dump all of the above ingredients into boiling water.
- When cooking, follow these guidelines: corn is tender; potatoes are tender; shrimp is red and curled; crawfish is red and no longer swimming around.
- Now grab the nearest cooking partner and remove pot from fire.
- Drain all water, and pour everything out onto a large table covered with several layers of newspaper.
- Serve with cocktail sauce or other hot red sauce. No further seasoning needed.
Notes
Feeds about 10 people with good appetites.