Crawfish Boil

Total Time:
1 hr 53 min
Prep:
1 hr 30 min
Cook:
23 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole coriander seeds
  • 2 tablespoons whole cloves
  • 1 1/2 tablespoons whole allspice
  • 5 gallons water
  • 1 pound kosher salt
  • 4 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon dry mustard
  • 1 tablespoon dried dill weed
  • 6 bay leaves, crumbled
  • 10 pounds live crawfish
  • 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter
  • 8 ears corn, halved
  • 2 heads garlic, unpeeled, but separated
  • 1 pound andouille sausage, cut into 1-inch pieces
Directions

Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.

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. Cover and bring to a boil over high heat, approximately 40 minutes.

Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.

Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.

Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.


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3.9 16
Wow. The spice rub was fantastic. It made everything taste fresh and spicy. What made the high rating for me was the cooking method. 10 minutes, 3 minutes, then 10 minutes. I could have never figured that out on my own. I would have overcooked it. They were cooked perfectly. Everyone had a blast. Thanks AB and Food. item not reviewed by moderator and published
Tried this recipe tonight right along side someone using store bought seasonings and was very dissappointed since uit didn'f rrally have any floavoi. I will be making iosme adjustments iin hopes of getting it right. item not reviewed by moderator and published
I really liked this show. I'm from Houma Louisiana. This is the first time I've seen any measurements associated with the magic my family performs. The spice mixture (boil seemed great. Only feedback - the additional vegetables are very important to the final flavor (e.g. potatoes, corn on the cob, onions, lemons, celery It would have been perfect if times and measurements of these were also added. item not reviewed by moderator and published
use this all the time. item not reviewed by moderator and published
Spices are perfect; we had our first family crawfish boil and I increased the spices fourfold, but they were right on. I would have thrown on more cayenne if it were just my husband and I, but most of the folks there were firstimers, so we stuck to the recipe. So, between the excitement of seeing 40 pounds of live crawfish in a cooler, to the whole bunch of guys throwing them in the pot, it was perfect! Thank you! item not reviewed by moderator and published
SIL wanted to do a boil (He's been to several). Thanks to AB for a timely presentation and a great recipe. We have now had three 'boils' and each was wonderful. item not reviewed by moderator and published
watch the comments if you are unaware,i agree, a little salty purge is better,too much and you get salt crawfisfh which are nasty. had to stand up for alton but will stick with my recipe,anyway works well just too sophisticated for me item not reviewed by moderator and published
A lot of the other reviews are from people who haven't actually made it. I've made it and it's great. Everyone raves about it, enough so that I am doing another boil tomorrow. I had no issues with keeping them alive in fresh water. I didn't use the bubble rig AB used, but the hose to introduce fresh water and air every 30mins or so. item not reviewed by moderator and published
Look, you had the right idea Alton. Buy American Crawfish is the only way to go. All of your methods were ok in principle (for your non Cajun fans), but way to methodical for a Cajun. The purging for 24 hours? Now who told you to do that? Once you get a sack of crawfish around a few Cajuns, those mudbugs would do well to survive over a couple of hours before hitting the pot! If you get pond raised Crawfish, there should be no sand and very little silt (mud) in their system. You should always purge however and using an ice chest as you did works with a few rinses in fresh water alone. I agree that salt tends to kill off too many before they are ready to boil. I use all of the things you put in the boil, but add a couple of packs of onion soup mix (at the beginning) that you can find (cheaper the better). Also in the pot goes whole onions, mushrooms, "smoked" sausage. Andouille sausage is for the Gumbo pot, not the Crawfish pot my friend. I have also put in carrots, hot dogs, hot tamales (if sealed with rubber bands on each end) and lemon. If you have shrimp, either whole or peeled, get those in after you boil your Crawfish as well. When you build a good boiling mixture you want to get any and all boilable foods that you can in before throwing the mixture away. You should know that the spiced up water makes an excellent "kill everything" that it is poured on, so be careful if you empty your pot in a place that you don't want to kill anything green. A storm drain works nicely. You did a good job with demonstrating how to peel (man I wish that all I had to do is pinch the tail and the meat just pops out) and the all important "Suck da head". For that part alone you become an honorary Cajun...........West Coast branch. Really enjoy your work?.......you make the shows fun. item not reviewed by moderator and published
we just use louisiana crawfish seasoning-into pot of boiling water. Boil 10 to 15 minutes, depending on size of crawfish, turn off heat for 10 minutes,then put in ice chest for 10 minutes and then we eat. We boil about 50 to 60 pounds for 6 to 8 people. Left overs are frozen if there are any. Wash them well so you don't have bait or grass when you are ready to eat. item not reviewed by moderator and published

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