Boiled Crawfish

1. 1

   Fill a large stockpot one-third full of cold water.

2. 2

   Add all of the ingredients except the crawfish and boil for 20 minutes.

3. 3

   Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.

4. 4

   Strain the stock and discard the vegetables.

5. 5

   Place the crawfish in the liquid and add water to cover, if necessary.

6. 6

   Bring to a rolling boil, reduce the heat and simmer for 15 minutes.

7. 7

   Drain and serve.

8. 8

   To make Boiled Shrimp, use 5 pounds shrimp instead of the crawfish and remove the shrimp as soon as they come to a boil.

9. 9

   Creamers (baby new potatoes) are the usual accompaniment, cooked in the same crawfish liquor.

* Per serving · 4 servings · Values may vary.

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