Boiled Crawfish

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4 cloves garlic, unpeeled

3 lemons, thinly sliced

1 cup chopped celery leaves

4 sprigs fresh parsley

3 medium yellow onions, sliced

1 package (3 ounces) shrimp or crab boil

7 pounds live crawfish

subheading: Directions:

Fill a large stockpot one-third full of cold water. Add all of the ingredients except the crawfish and boil for 20 minutes. Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.

Strain the stock and discard the vegetables.

Place the crawfish in the liquid and add water to cover, if necessary.

Bring to a rolling boil, reduce the heat and simmer for 15 minutes. Drain and serve.

To make Boiled Shrimp, use 5 pounds shrimp instead of the crawfish and remove the shrimp as soon as they come to a boil.

Creamers (baby new potatoes) are the usual accompaniment, cooked in the same crawfish liquor.

subheading: Notes:

The crawfish will become spicier the longer they sit in the liquid.

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