Recipe courtesy of Michael Lomonaco
Crawfish Boil
- Yield: 6 to 8 servings
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
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.