Crawfish Boil Foil Packs

1. Soak the live crawfish in salt water for at least 30 minutes. Preheat the oven to 450 degrees.
2. Fill a large stock pot (at least 9-quart) with water & seafood boil seasoning, bring to a rolling boil.
3. Carefully drop the crawfish into the boiling mixture. You may have to work in batches, depending on the size of your pot.
4. Cook for about 5 minutes then remove crawfish from the water.
5. Cut the corn in half and place in the microwave for 5 minutes. Remove the corn then microwave the potatoes for 5 minutes.
6. Melt the butter. Slice the sausage. Chop the parsley. Cut the lemon in half. Measure out the chicken stock.
7. Lay out large pieces of foil onto a cookie sheet. Divide the crawfish, smoked sausages, corn, potatoes, butter, chicken stock, creole seasoning, and lemon into two packets. Double wrap the packets tight so the liquid doesn’t leak and place onto the cookie sheet.
8. Cook the foil packets at 450 for 15 minutes and garnish with fresh parslely.