Cajun Food in Houma Regional Recipes CREATE IT AT HOME

Crawfish Boil


20 pounds of live crawfish (allow 5 pounds per person)
5 gallons of water
1 (26 ounce) box of salt
6 heaping tablespoons of cayenne pepper
4 lemons, halved
10 bay leaves
6 medium size whole onions
12 new potatoes
6 ears of shucked corn


If the crawfish appear to be a little muddy, rinse them well with cool water in a large tub, changing the water several times until it runs clear.  Put the five gallons of water in a 10-gallon boiling pot. Add all the ingredients except the crawfish. Bring the water to a rolling boil. Add the crawfish, cover, and allow the water to return to a boil. Cook for eight to ten minutes. Drain and serve on trays or a big newspaper-covered outdoor table.