Recipe

A A A

• 1 1/2 gallons water
• 10 bay leaves
• 1 cup salt
• 3/4 cup ground red pepper
• 1/4 cup whole allspice
• 2 tbsp mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp dill seeds
• 1 tbsp red pepper flakes
• 1 tbsp black peppercorns
• 1 tsp whole cloves
• 4 celery ribs, quartered
• 3 medium-size onions, halved
• 3 garlic bulbs, halved crosswise
• 5 lb 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.