The recipe that Jim Braucht uses for the NAICC’s annual Crawfish Boil on the Hill is far older than Jim and its source is unknown. But here ’tis.

1 sack of live Louisiana crawfish (approx. 30-35 lbs.)

8 gallons water

6-8 medium onions peeled and halved

6 pods of garlic halved cross-ways to expose all the cloves

8 lemons halved

16 oz. of cooking oil

8 oz. Liquid Louisiana Crawfish and Crab Boil

2 boxes of salt

1 dozen small red potatoes

1 dozen ears of clean corn

• Purging crawfish is a waste of time, washing them with a garden hose in the basket that they will be boiled in is a great idea.

• Put all your seasoning in a 50-60 quart pot. Bring to a boil for 15 minutes.

• Add corn and boil for 3 minutes and remove.

• Add potatoes and boil for 12-15 minutes or until tender, remove from pot.

• Add crawfish and bring back to a boil for 3-4 minutes, cut off propane, cover with lid and let stand for 20 minutes.