Cindy's Jambalaya

Ingredients

Tap an ingredient to see possible substitutions.

• 2 heads garlic, unpeeled
  Click to see substitutions
• 5 bay leaves
  Click to see substitutions
• 2 (3 ounce) packages dry crab boil
  Click to see substitutions
• 1 tablespoon liquid shrimp and crab boil seasoning
  Click to see substitutions
• salt and ground black pepper to taste
  Click to see substitutions
• 15 red potatoes, washed
  Click to see substitutions
• 3 large oranges, halved
  Click to see substitutions
• 3 large lemons, halved
  Click to see substitutions
• 2 large whole artichokes
  Click to see substitutions
• 2 (16 ounce) packages mushrooms, cleaned
  Click to see substitutions
• ½ pound fresh green beans, trimmed
  Click to see substitutions
• 2 large onions, sliced
  Click to see substitutions
• 30 pieces baby corn
  Click to see substitutions
• 2 (16 ounce) packages smoked sausage, cut into ½ inch slices
  Click to see substitutions
• 50 pounds live crawfish, rinsed well
  Click to see substitutions

Instructions

1. 1
   Gather all ingredients.
2. 2
   Fill a very large pot about 1/3 full with water. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
3. 3
   Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes.
4. 4
   Stir in sausage; cook 5 minutes more.
5. 5
   Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
6. 6
   Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.