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Crawfish Boil

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.

Southern Living APRIL 2001

  • Yield: 5 pounds
  • Cook time:55 Minutes
  • Prep time:1 Hour
  • Stand:30 Minutes

Ingredients

  • 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

Preparation

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.

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Crawfish Boil recipe

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