Recipe courtesy of Michael Lomonaco

Crawfish Boil

  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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


  1. Combine the spice seeds and bay leaves in a piece of cheesecloth and tie to form sachet.
  2. 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.
  3. Boiling liquid may be cooled, refrigerated, and reused once.
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