Crawfish Boil

Southern Living
Crawfish BoilRecipe
Nothing is better on a hot summer night than a traditional Louisiana Crawfish Boil. This recipe is easy to follow, delicious and will feed a large crowd.
5 pounds


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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


Prep: 1 Hours
Cook: 55 Minutes
Stand: 30 Minutes

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.

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

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

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

Drain crawfish. Serve on large platters or newspaper.

Created date

December 2001