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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Mudbug Madness is one of my favorite festivals (Shreveport, LA). Crawfish season isn't until March and I am so ready. This is the recipe my husband and I use for our crawfish boils. Adapted from Southern Living. Ingredients:
1 1/2 gallons water |
10 bay leaves |
1 cup salt |
3/4 cup cayenne pepper |
1/4 cup whole allspice |
2 tablespoons mustard seeds |
1 tablespoon coriander seed |
1 tablespoon dill seed |
1 tablespoon red pepper flakes |
1 tablespoon black peppercorns |
1 teaspoon whole cloves |
4 celery ribs, quartered |
3 medium onions, halved |
3 garlic heads, halved crosswise |
5 lbs live crawfish (throw out the dead ones) |
Directions:
1. Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
2. Add bay leaves and the next 12 ingredients; return to a rolling boil.
3. Lower the heat to medium and cook, uncovered, for 30 minutes.
4. Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
5. Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
6. Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
7. Cold beer or iced tea is a must.
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