Crawfish Boil
Overview
Level: Intermediate
Yield: Serves 10–12
Total Time: 1 hour 53 minutes (includes prep and cook time)
Prep Time: 1 hour 30 minutes (focus on cleaning crawfish)
Cook Time: 23 minutes
Ingredients
Peppercorns
Coriander seeds
Whole cloves
Allspice berries
5 gallons water
40-quart stockpot
Salt
Cayenne pepper
Garlic powder
Paprika
Onion powder
Dried thyme
Dried oregano
Dry mustard
Dried dill weed
Bay leaves
Russet potatoes (quartered)
Fresh corn (husks removed, cut into thirds)
Whole garlic cloves (peeled)
Andouille sausage (sliced into 1-inch pieces)
Fresh crawfish
Directions
Prepare the spice blend: Grind peppercorns, coriander seeds, whole cloves, and allspice berries in a spice grinder for 10–15 seconds until coarsely ground. Set aside.
Make the seasoned broth: Fill a 40-quart stockpot with 5 gallons of water. Add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, dried thyme, dried oregano, dry mustard, dried dill weed, and bay leaves. Stir to combine, then cover and bring to a boil over high heat (about 40 minutes).
Clean the crawfish: Rinse crawfish in their original bag to remove dirt and mud. Transfer to a large container, fill with cool water, and stir to dislodge more dirt. Use a colander to rinse small batches under running water, removing debris or dead crawfish. Repeat 6–8 times until water runs clear. Set aside.
Cook vegetables and sausage: Once broth boils, add quartered potatoes, cut corn, peeled garlic, and sliced andouille sausage. Cover and cook for 10 minutes to soften.
Cook crawfish: Add cleaned crawfish to the pot. Cover and cook for 3 minutes, then turn off heat. Let sit, covered, for 10 minutes to absorb flavors.
Serve: Drain crawfish, potatoes, corn, and sausage well. Transfer to a platter or newspaper-lined table and serve immediately.
