"Bayou-Self" Crawfish Boil

Name: "Bayou-Self" Crawfish Boil
Ingredients: 1/4 cup mustard seeds; 3 tablespoons coriander seeds; 2 tablespoons whole allspice; 2 teaspoons crushed red pepper; 2 teaspoons whole cloves; 1/4 teaspoon black peppercorns; 6 bay leaves, crumbled; 2 gallons water; 3/4 cup salt; 3 tablespoons paprika; 2 tablespoons ground red pepper; 12 small red potatoes (about 12 ounces); 4 onions, halved; 4 lemons, halved; 4 whole garlic heads; 4 ears shucked corn, halved crosswise; 6 pounds live crawfish

17 ingredients

3 steps

Ingredients

1/4 cup mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 teaspoons crushed red pepper
2 teaspoons whole cloves
1/4 teaspoon black peppercorns
6 bay leaves, crumbled
2 gallons water
3/4 cup salt
3 tablespoons paprika
2 tablespoons ground red pepper
12 small red potatoes (about 12 ounces)
4 onions, halved
4 lemons, halved
4 whole garlic heads
4 ears shucked corn, halved crosswise
6 pounds live crawfish

Directions

1

Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2

Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
3

Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag.