Ingredients
- 13.5 ounces Johnsonville Andouille Sausage Cut bias-sized chunks
- 2 pounds Mini Red Potatoes Halved
- 2 cups Water
- 3 ounces Shrimp and Crab Boil Seasoning
- 5 tbsp Old Bay Seasoning
- 1 lemon Halved
- 3 ears Corn Cut into thirds
- 2 pound Crawfish
Directions
-
Place rack in can cooker and water.
Top with the potatoes, JOHNSONVILLE® Andouille Sausage, lemon, corn and Old Bay Seasoning®; cover and cook on medium heat for 50 minutes.
Add crawfish, cover and cook and additional 5 minutes or until crawfish are deep red.
Serve with additional seasoning.
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