Feed a crowd with this traditional New Orleans Crawfish boil recipe! Made with live crawfish, corn, red potato’s and smoked sausage. Boiling that perfect sack of crawfish may seem like a huge feat, but Chris West, owner of Lassalle’s New Orleans Deli and OklaNola Pepper Co in Tulsa, Oklahoma breaks things down for us into several easy steps. We kick it up a notch with some Hasty Bake smoked additions that put this family-style boil over the top!
*For extra flavor, smoke the sausage, potatoes, and garlic on the Hasty Bake Charcoal Grill for 45 minutes at 225° prior to using in recipe listed below.
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