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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 5 |
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Nothing is better on a hot summer night than a traditional Louisiana Crawfish Boil. This recipe is easy to follow, delicious and will feed a large crowd. Ingredients:
1 1/2 gallons water |
10 bay leaves |
1 cup salt |
3/4 cup ground red pepper |
1/4 cup whole allspice |
2 tablespoons mustard seeds |
1 tablespoon coriander seeds |
1 tablespoon dill seeds |
1 tablespoon red pepper flakes |
1 tablespoon black peppercorns |
1 teaspoon whole cloves |
4 celery ribs, quartered |
3 medium-size onions, halved |
3 garlic bulbs, halved crosswise |
5 pounds crawfish |
Directions:
1. Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add bay leaves and next 12 ingredients to water. Return to a rolling boil.
2. Reduce heat to medium, and cook, uncovered, 30 minutes.
3. Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes.
4. Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)
5. Drain crawfish. Serve on large platters or newspaper.
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