Crawfish Boil

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Picture of Crawfish Boil Recipe Photo: Crawfish Boil Recipe
Rated 4 stars out of 5
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  • Read 16 Reviews
Total Time:
1 hr 53 min
Prep
1 hr 30 min
Cook
23 min
Yield:
10 to 12 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 16 reviews

  • on May 15, 2012

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    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.

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  • on March 25, 2012

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    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.

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  • on January 07, 2012

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    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.

    people found this review Helpful.
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