"Bayou-Self" Crawfish Boil

Here's a manageably sized crawfish boil that you can do on the stovetop.

Yield:

4 servings (serving size: 1 1/2 pounds crawfish, 3 potatoes, and 2 corn halves)

Recipe from

Nutritional 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

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
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

Preparation

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

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.

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.

Note:

Todd-Micheal St. Pierre,

April 2002