May 27, 2009

Crawfish Boil

The crawfish boil is a Gulf Coast tradition of Cajun origin. Click here for a step-by-step guide to eating crawfish.

Credit: Landon Nordeman

5 lbs. live crawfish, rinsed
1 1⁄2 cups kosher salt
3 tbsp. paprika
2 tbsp. yellow mustard seeds
1 tbsp. cayenne pepper
1 tbsp. black peppercorns
10 bay leaves
4 ribs celery, chopped
3 heads garlic, halved crosswise
2 onions, quartered
1 orange, quartered

1. Fill a large bowl with salted water; soak crawfish for 15 minutes.

2. Meanwhile, add remaining ingredients to a 10-qt. stockpot with 6 quarts of water; bring to a boil. Boil for 30 minutes to infuse broth. Add crawfish; cook until bright red and cooked through, about 8 minutes.

SERVES 2

This article was first published in Saveur in Issue #121

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Ratings & Reviews (1)

by cajunchefryan on 2010-02-10

Good start here on the basic crawfish boil. And 5 lbs. is great for folks who want to do one indoors. But the image here is much more than the 5lbs. in this recipe, I'm just saying! Because I can down about 5 lb. in one sitting myself!

Check out my recipe for more information on crawfish boils.

Regards,
CCR
http://cajunchefryan.rymocs.com/blog2/recipes/crawfish-seafood-boils/

Crawfish Boil Reviewed by cajunchefryan on Jan 6. Good start here on the basic crawfish boil. And 5 lbs. is great for folks who want to do one indoors. But the image here is much more than the 5lbs. in this recipe, I'm just saying! Because I can down about 5 lb. in one sitting myself!

Check out my recipe for more information on crawfish boils.

Regards,
CCR
http://cajunchefryan.rymocs.com/blog2/recipes/crawfish-seafood-boils/ Rating: 4