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.

How to Make It

Step 1

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

Step 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.

Step 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.

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