Longest Crawfish Boil
Serves: 5
Jailyn Upton
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
44
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Yellow Mustard Seed1 cup
Coriander Seed1 cup
Dill Seeds1 cup
Vegetable Oil4 medium
Onion (halved)20 cloves
Garlic1 cup
Hot Sauce1 cup
Ground Cayenne Pepper1 cup
Garlic Powder1 cup
Onion Powder1 cup
Kosher Salt20
Bay Leaves1 tbsp
Whole ClovesDirections:
1
Chef's note: You will need an 80 quart pot with a basket with a propane burner, like the ones to deep-fry a turkey or the biggest pot with a basket insert you can find
2
It's best to do this boiling outside
3
To clean your crawfish, first hose the whole bag of them down until the water runs pretty clear
4
Then open the bag and dump the crawfish out into a big ice cooler, with the drain open, and hose them down again
5
Toss and spray and drain until the water runs clear
6
Discard any grass, trash, pebbles and dead crawfish you find
7
Don't keep the crawfish under water too long as they need air to live
8
Combine mustard seeds, coriander seeds, allspice, dill seeds, crushed red pepper flakes and cloves in cheesecloth and tie it up tight
9
Fill the pot, with the basket in it, half way with water and set it over the burner
10
Fire it up
11
Bring the water to a rolling boil and dump in all the ingredients, including the cheesecloth sachet, except for the crawfish
12
Let the water boil for 10 minutes and then remove the basket from the pot, add the crawfish and drop it back into the water
13
Boil for 10 to 15 minutes
14
Spread newspapers out on a picnic table
15
Carefully, remove the basket of boiled crawfish from the pot, let them drain a bit and pour them out onto the newspaper