Crawfish Boil

1. 1

   Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.

2. 2

   Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves.

3. 3

   Cover and bring to a boil over high heat, approximately 40 minutes.

4. 4

   Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud.

5. 5

   Put the crawfish in a large container and fill with cool water.

6. 6

   Stir to remove dirt from the crawfish.

7. 7

   Transfer small batches of crawfish to a colander and rinse under cool running water.

8. 8

   Pick out any debris or dead crawfish.

9. 9

   Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container.

10. 10

    Repeat this process 6 to 8 times, or until the water is clear.

11. 11

    Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage.

12. 12

    Cover and cook for 10 minutes.

13. 13

    Add the crawfish, cover, and cook for 3 minutes.

14. 14

    Turn off the heat and allow the pot to sit, covered, for 10 minutes.

15. 15

    Drain well and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.