There are hundreds of variations on the Louisiana Crawfish Boil, with Grillax taking a stab with their Sipp Style version. It's one of those recipes peeps will ask for after the big eat! Check it out.
Fill pot with 12 gallons of water.
Clean Crawfish: Wash with water until completely clean & clear.
Ignite Burner and set to Medium Heat.
While water is heating, add the:
* Crab Boil Dry Seasoning
* Celery
* Onions/Garlic
* Crab Boil Bags
* Crab Boil Liquid
* Hot Sauce
Juice Lemons & Satsumas into large container. Reserve for later.
After juicing, add 10–12 citrus rinds to the boil.
Once water is at a boil, cook down for 20–25 minutes to make a stock and soften up the veggies.
Add Potatoes: Boil until potatoes are al dente. Do a stab test with a knife. If using sweet potatoes, cut into small chunks.
Add:
* Crawfish
* Smoked Sausage
* Frozen Corn
* Add Olives
* Mushrooms (add sooner if you prefer them softer)
Crank up the jet burner to full flow, bringing the water to a rolling boil. Let cook for 3–5 minutes.
Cut the fire, install the Boilboss Ring, and start the cool down to 155 degrees. Constantly stir the crawfish with the Boilboss Thermo-Paddle.
Add Lemon & Satsuma Juice
Soak 25–30 Minutes