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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a manageably sized crawfish boil that you can do on the stovetop. Ingredients:
1/4 cup mustard seeds |
3 tablespoons coriander seeds |
2 tablespoons whole allspice |
2 teaspoons crushed red pepper |
2 teaspoons whole cloves |
1/4 teaspoon black peppercorns |
6 bay leaves, crumbled |
2 gallons water |
3/4 cup salt |
1/4 cup all that jazz seasoning |
3 tablespoons paprika |
2 tablespoons ground red pepper |
12 small red potatoes (about 12 ounces) |
4 onions, halved |
4 lemons, halved |
4 whole garlic heads |
4 ears shucked corn, halved crosswise |
6 pounds live crawfish |
Directions:
1. Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
3. Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag.
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