Recipe courtesy of David Rosengarten

Crawfish Boil

  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
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2/3 cup salt

1 tablespoon peppercorns

2 packages dry crab boil

1 cup liquid crab boil

1 tablespoon hot sauce

1 tablespoon Creole seasoning

8 new potatoes

4 ears corn

2 lemons

4 onions

2 heads garlic

4 stalks celery, halved crosswise

5 pounds crawfish

Melted butter, for serving


  1. In a large stockpot with a removable basket and tight-fitting lid bring 3 gallons water to a boil and add salt, peppercorns, crab boil, hot sauce and seasoning. Cover pot and bring back to a boil. Add remaining ingredients except crawfish, cover and cook 5 minutes. Add crawfish, stir well and cover. Turn off heat and let sit for 15 to 20 minutes. Ladle crawfish and vegetables onto a large platter or deep bowls and serve with melted butter.;
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