Crawfish Boil

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
6 to 8 servings

Ingredients
  • 2 tablespoons each of coriander seeds, cumin seeds, mustard seeds and dill seeds
  • 3 bay leaves
  • 6 quarts water
  • 1/4 cup kosher salt
  • 3 tablespoons ground black pepper
  • 1/4 cup cider vinegar
  • 2 whole lemons
  • 4 tablespoons cayenne pepper
  • 1 small onion spiked with 10 cloves
  • 3 celery ribs
  • 5 pounds fresh live Louisiana crawfish
  • Hot sauce, store-bought
Directions
  • Combine the spice seeds and bay leaves in a piece of cheesecloth and tie to form sachet.

  • In a large pot combine water, salt, pepper, vinegar, lemons, cayenne pepper, onion, celery and spice sachet and bring to a boil. Allow mixture to boil for 20 minutes. Add crawfish and cook for 5 minutes. Remove from heat, cover and let stand for 15 minutes. Drain and serve with hot sauce.

  • Boiling liquid may be cooled, refrigerated, and reused once.


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    Crawfish Boil

    Recipe courtesy of Alton Brown