Crawfish and Shrimp Boil

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http://youtube.com/watch?v=x8P5CTZzxgU

Crawfish Shrimp Boil • Spice Mix • Ingredients • 2 oz. dry mustard • 2 oz. Tone's® Ground Allspice • 2 oz. Tone's® Chili Powder • 2 oz. Tone's® Cayenne Pepper • 2 oz. Tone's® Italian Seasoning • 2 oz. Tone's® Granulated Garlic • 2 oz. Tone's® Paprika • 2 whole bay leaves • Crawfish Shrimp Boil • Ingredients • 4-6 corn cobs, cut into thirds • 1 bag little golden potatoes, whole • Tone's® Salt Pepper to taste • 1 lb. spice sausage link, chopped • 1 lb. U/10 shrimp, peeled • 1 bottle dark beer • 1 master bin live crawfish • Make • •Purge crawfish in water before cooking to clean off any mud. Place crawfish on ice overnight. • •Add all spices to a large pot of hot water. Stir. • •Add corn cobs, potatoes, Tone's® Salt and Pepper and spicy sausage. Allow to cook about 10 minutes. • •While other ingredients are cooking, go through crawfish and discard any dead ones, keeping the live crawfish aside for cooking. • •After ingredients have fully cooked, add shrimp, dark beer—cook about 5 minutes. • •Lastly add live crawfish and cook for about 5 minutes. • •For serving: layer newspaper on a table and spread ingredients over the paper to serve • Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones

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