Saveur

Photo: 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