Source: Adapted from Chow
2 packages frozen crawfish (2 lbs each)
2 tablespoons Hot Sauce
4-6 tablespoons table salt
1 box Zatarain’s Shrimp & Crawfish Boil In Bag (3 oz)
cayenne pepper to taste
8-10 red potatoes
6-8 ears of nibblet corn
1. Fill a large stock pot 2/3 with water and bring to a boil. Add hot sauce, salt, Zatarain pouch, and cayenne pepper.
2. Add potatoes and corn to the pot. Boil vegetables for about 10 minutes.
3. Add half the crawfish to the pot. After 5 minutes turn off the heat, cover, and let the crawfish steep to absorb the flavors for 15 to 20 minutes. Drain and place crawfish, corn and potatoes in a large bowl, or onto a table covered in newspaper or cardboard.
4. Repeat with the rest of the crawfish (you can boil 2 to 3 batches of crawfish in the same water-seasoning mixture). Eat plain or with dippin’ sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.