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Boiled Crayfish

Yield 20 to 25 servings


  • 5 medium onions, halved
  • 5 lemons, halved
  • 6 cloves garlic, halved
  • 4 bay leaves
  • 1 1/4 pounds salt
  • Red pepper to taste
  • 10 pounds whole crayfish

How to Make It

  1. Place onions, lemons, garlic, and bay leaves in a cheesecloth bag. Place bag in a small amount of water in a large stockpot. Stir in salt and pepper. Place over medium heat, and cook 30 minutes.

  2. Add additional water to accommodate crayfish. Bring to a boil; add crayfish, maintaining boiling point of water. Boil, uncovered, 7 minutes. Remove cheesecloth bag; discard. Drain crayfish; peel and eat immediately.

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