Crawfish Boil for Two
- 2 or 3 pounds frozen cooked crawfish
- Large pot filled 2/3 with water
- 3 tablespoons salt
- 1 bag crawfish boil seasoning
- 6–8 small new potatoes
- 2 ears of corn, cut into quarters
- 6 ounces Andouille sausage, cut into 2-inch pieces
- 1 onion, peeled and quartered
- 1 lemon, cut in half
In a large pot over high heat, bring water to a rolling boil.
Add the crawfish boil seasoning and allow to boil for 3 to 5 minutes.
Squeeze the lemon juice directly into the water, and toss in the lemon half. Add in potatoes, corn, sausage and onion, and allow to boil for 10 minutes, or until the potatoes begin to get tender.
Maintain a vigorous rolling boil.
Add the crawfish to the pot. Stir the pot gently, and maintain a rolling boil for about five (10, if they are frozen) minutes. Turn off the heat and cover the pot. Leave the pot on the burner for 30 minutes to allow the crawfish to soak up the spices.
Drain the pot well. Pile the crawfish and veggies into a large bowl, or do it the old-fashioned way by dumping it all onto a newspaper-covered table. For extra flavor, sprinkle with Creole shake-on seasoning.