Crawfish Boil

Name: Crawfish Boil
Ingredients: 1 1/2 gallons water; 10 bay leaves; 1 cup salt; 3/4 cup cayenne pepper; 1/4 cup whole allspice; 2 tablespoons mustard seeds; 1 tablespoon coriander seed; 1 tablespoon dill seed; 1 tablespoon red pepper flakes; 1 tablespoon black peppercorns; 1 teaspoon whole cloves; 4 celery ribs, quartered; 3 medium onions, halved; 3 garlic heads, halved crosswise; 5 lbs live crawfish (throw out the dead ones)

15 ingredients

7 steps

Ingredients

1 1/2 gallons water
10 bay leaves
1 cup salt
3/4 cup cayenne pepper
1/4 cup whole allspice
2 tablespoons mustard seeds
1 tablespoon coriander seed
1 tablespoon dill seed
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 teaspoon whole cloves
4 celery ribs, quartered
3 medium onions, halved
3 garlic heads, halved crosswise
5 lbs live crawfish (throw out the dead ones)

Directions

1

Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
2

Add bay leaves and the next 12 ingredients; return to a rolling boil.
3

Lower the heat to medium and cook, uncovered, for 30 minutes.
4

Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
5

Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
6

Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
7

Cold beer or iced tea is a must.