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"Bayou-Self" Crawfish Boil

Yield 4 servings (serving size: 1 1/2 pounds crawfish, 3 potatoes, and 2 corn halves)
Here's a manageably sized crawfish boil that you can do on the stovetop.

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
  • 1/4 cup All That Jazz Seasoning
  • 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

Nutrition Information

  • calories 346
  • caloriesfromfat 8 %
  • fat 3.2 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 1.2 g
  • protein 35.3 g
  • carbohydrate 46.7 g
  • fiber 6.9 g
  • cholesterol 226 mg
  • iron 3 mg
  • sodium 777 mg
  • calcium 151 mg

How to Make It

  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.