Crawfish Boil

Name: Crawfish Boil
Ingredients: 1 1/2 gallons water; 10 bay leaves; 1 cup salt; 3/4 cup ground red pepper; 1/4 cup whole allspice; 2 tablespoons mustard seeds; 1 tablespoon coriander seeds; 1 tablespoon dill seeds; 1 tablespoon red pepper flakes; 1 tablespoon black peppercorns; 1 teaspoon whole cloves; 4 celery ribs, quartered; 3 medium-size onions, halved; 3 garlic bulbs, halved crosswise; 5 pounds crawfish

15 ingredients

5 steps

Ingredients

1 1/2 gallons water
10 bay leaves
1 cup salt
3/4 cup ground red pepper
1/4 cup whole allspice
2 tablespoons mustard seeds
1 tablespoon coriander seeds
1 tablespoon dill seeds
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 teaspoon whole cloves
4 celery ribs, quartered
3 medium-size onions, halved
3 garlic bulbs, halved crosswise
5 pounds crawfish

Directions

1

Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add bay leaves and next 12 ingredients to water. Return to a rolling boil.
2

Reduce heat to medium, and cook, uncovered, 30 minutes.
3

Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes.
4

Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)
5

Drain crawfish. Serve on large platters or newspaper.