pound andouille sausage or kielbasa, cut into 2-inch pieces
*Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, lobsters 25 minutes per pound or Dungeness crabs 25 to 30 minutes.
Heat water, crab boil, salt, TABASCO® Sauce and lemon to boiling in very large pot with removable wire basket. Add onions, artichokes, carrots and potatoes; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables from pot; keep warm.
Add corn, crawfish, shrimp and sausage to boiling mixture; bring to a boil over high heat. Reduce heat to low; cover and simmer 5 to 8 minutes or until crawfish and shrimp are pink and corn is tender. Carefully remove corn, seafood and sausage.
To serve, arrange vegetables, seafood and sausage on large platter or place on newspaper or brown paper. Serve with cold beer and French bread.
Note
Crab boil, also called shrimp boil, is a blend of herbs and spices found in the spice section of supermarkets and specialty stores.
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