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4–6
servingsEasy
By Sammy Monsour and Kassady Wiggins
Published 2024
Louisiana is famous for its festive crawfish boils. From Mardi Gras to Memorial Day, the height of crawfish season in Louisiana is a time of celebration and neighborhood gathering. Heavy doses of Cajun or Creole seasoning are a must, and for us, we enjoy pairing our mudbugs with another Louisiana specialty—smoked boudin sausage.
Make the boil stock as directed. For this particular variation, we like to add 1 cup of the Cajun seasoning at the very beginning of preparing the boil when we add the Zatarain’s boil.
With the boil stock at a rolling boil, add the crawfish and cook until bright red, 3–5 minutes. Using a spider or other large perforated utensil, scoop them out into a large bowl or other vessel, generous
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