Crawfish Boil Recipe

Name: Crawfish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 gallons water; 10 bay leaves; 1 cup salt; 3/4 cup ground red pepper; 1/4 cup whole allspice; 2 tablespoons mustard seeds; 1 tablespoon coriander seeds; 1 tablespoon dill seeds; 1 tablespoon red pepper flakes; 1 tablespoon black peppercorns; 1 teaspoon whole cloves; 4 celery ribs, quartered; 3 medium-size onions, halved; 3 garlic bulbs, halved crosswise; 5 pounds crawfish

Servings: persons

1 1/2 gallons water
10 bay leaves
1 cup salt
3/4 cup ground red pepper
1/4 cup whole allspice
2 tablespoons mustard seeds
1 tablespoon coriander seeds
1 tablespoon dill seeds
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 teaspoon whole cloves
4 celery ribs, quartered
3 medium-size onions, halved
3 garlic bulbs, halved crosswise
5 pounds crawfish

1
Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add bay leaves and next 12 ingredients to water. Return to a rolling boil.
2
Reduce heat to medium, and cook, uncovered, 30 minutes.
3
Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes.
4
Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)
5
Drain crawfish. Serve on large platters or newspaper.

179

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 gallons water, 10 bay leaves, 1 cup salt, 3/4 cup ground red pepper, and more.

Yes, Crawfish Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Boil

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