Louisiana Crawfish Boil

Louisiana Crawfish Boil

Serve heaped on platters with plenty of newspaper, and eat with your fingers.
Serves 4

Ingredients:
10 pounds live crawfish
2 oranges, cut into thick rounds
2 lemons, cut into thick rounds
1 head garlic, cloves separated and peeled
1/4 cup salt
2 tablespoons ground black pepper
1 tablespoon chili powder
2 teaspoons cayenne
2 bay leaves
8 to 12 small new potatoes
4 ears corn, halved
1 pound small boiling onions
Salt, black pepper and cayenne, for sprinkling

Directions:
1. Rinse the crawfish well and soak in a large pot of water about 30 minutes (skip if farm-raised and purged).
2. Bring 4-5 gallons water to a boil in a large stockpot with the oranges, lemons, garlic, salt, pepper, chili powder, cayenne and bay leaves. Boil 10-15 minutes.
3. Add the potatoes, corn and onions and cook 5 minutes after the water returns to a boil.
4. Drain the crawfish and add. When the water boils again, cook 10-12 minutes.
5. Remove from the heat, cover and let steep 10 minutes. Drain.
6. Serve sprinkled with salt, pepper and cayenne.