Crawfish Boil
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
33
Spice
46
Sweetness
30
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Whole Black Peppercorns1 tbsp
Coriander Seed (whole)2 tbsps
Whole Cloves1.5 tbsps
Allspice (whole)450 g
Kosher Salt4 tbsps
Cayenne Pepper2 tbsps
Garlic Powder2 tbsps
Paprika1 tbsp
Onion Powder1 tbsp
Dried Thyme1 tbsp
Oregano (dried)1 tbsp
Dry Mustard4540 g
Crawfish (live)Directions:
1
Watch how to make this recipe
2
Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds
3
Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves
4
Cover and bring to a boil over high heat, approximately 40 minutes
5
Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud
6
Put the crawfish in a large container and fill with cool water
7
Stir to remove dirt from the crawfish
8
Transfer small batches of crawfish to a colander and rinse under cool running water
9
Pick out any debris or dead crawfish
10
Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container
11
Repeat this process 6 to 8 times, or until the water is clear
12
Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage
13
Cover and cook for 10 minutes
14
Add the crawfish, cover, and cook for 3 minutes
15
Turn off the heat and allow the pot to sit, covered, for 10 minutes
16
Drain well and serve immediately