Artichoke Crawfish Boil
10 pounds live crawfish, rinsed with fresh water
1 cup kosher salt
1/2 package Zatarain’s Crab Boil spices
3 lemons, halved
1 1/2 Tbsp cayenne pepper
3 heads garlic, halved crosswise
3 small onions, halved
2 stalks celery, cut into large pieces
2 green bell peppers, seeded and diced
1/8 cup canola oil
1 1/2 pounds smoked sausage, cut into 4-inch lengths
10 small red potatoes, halved
5 ears of corn, shucked and halved
1/2 pounds button mushrooms
1. Fill a very large pot with 5 gallons of water, leaving plenty of room for all the other ingredients. You can do this on your stovetop or with a portable burner and propane tank hookup. Bring the water to a boil with the kosher salt, boiling spices, lemons, cayenne pepper, garlic, onions, celery, bell peppers and oil. Reduce the heat and simmer for 10 minutes.
2. Add the smoked sausage, potatoes, corn and artichokes and simmer for 15 minutes.
3. Add the crawfish and mushrooms and simmer for another 10 minutes. Then, turn off the heat and let all the ingredients continue to cook until the potatoes are fork tender, about 15 to 20 minutes more.
4. Strain the ingredients from the water and pour the contents onto a picnic table covered with newspaper.