Link Family Crawfish Boil

Ingredients

• 40 pounds crawfish tails 
• 8  ears corn cut into thirds
• 6 heads garlic halved
• 10  optional: lemon halved
• 8 medium onion quartered
• 3 pounds potatoes - remove skin red
• 2 pounds salt 
• 4.5 pound suya seasoning mix 

Equipment

• knife
• pot
• colander

Directions

1. Bring a very large pot of water to a boil over high heat.
2. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes.
3. Add the potatoes and boil until tender when pierced with a knife, approximately 15 minutes.
4. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander.
5. Drain well, then spread the corn and potatoes on a table lined with paper. Return the water to a boil, then add the crawfish, and bring back to a boil once more. Immediately turn off the heat and allow the crawfish to soak, uncovered, in the spicy water for 20 to 30 minutes.
6. Drain the crawfish and serve alongside the vegetables with plenty of napkins and cold beer.
7. Follow the directions above, using 5 pounds of crawfish, 1 1/4 cups salt, 1 1/4 cups Donnie's Spice
8. Mix, 6 bay leaves, 3 halved lemons, and 1 pound each new potatoes and corn.
9. Reprinted with permission from Real Cajun by Donald Link with Paula Disbrowe, © 2009 Clarkson PotterDONALD LINK is the chef-owner of Herbsaint and Cochon in New Orleans. He won the James Beard Best Chef South Region Award in 2007.PAULA DISBROWE is the author of Cowgirl Cuisine and co-author of Susan Spicer's Crescent City Cooking. She lives in Austin, Texas.