This spicy Cajun boil, inspired by one served at Charles Seafood in Harahan, Louisiana, has been a reader favorite since it first graced our pages in 2013. The key to a good boil is making sure your ingredients don’t overcook. Start with your vegetables and spices, then layer in your seafood last.
Featured in “New Orleans” by Lolis Eric Elie.
Yield: 6–8 Time: 1 hour 1¼ cups kosher salt, divided 5 lb. whole live crawfish 2 lb. medium waxy potatoes 6 celery ribs, cut into 3-in. pieces 2 medium yellow onions, quartered 1 garlic head, halved crosswise 1 lemon, halved, plus additional wedges for serving ½ cup Creole seasoning ½ cup Old Bay Seasoning ½ cup Worcestershire sauce 3 Tbsp. cayenne pepper 3 lb. head-on jumbo shrimp 3 medium ears corn, shucked and halved Cocktail sauce, for serving Hot sauce, preferably Original Louisiana, for serving Instructions To a large stockpot filled with 2 gallons of cold water, add 1 cup of the salt and whisk until dissolved. Add the crawfish and set aside for 20 minutes. Drain the pot, rinse the crawfish well, and transfer them to a large bowl. Refrigerate. To the empty pot, add the potatoes, celery,
