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Colorful crawfish boil with spices, potatoes, and corn for a festive gathering.

Crawfish Boil

A delightful and flavorful Crawfish Boil that's perfect for outdoor gatherings, combining fresh crawfish with vibrant spices and vegetables for a memorable feast.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Boil
  • 12 quarts water Essential for boiling and infusing flavors.
  • 1.5 cups salt Enhances overall flavor; adjust to taste.
  • 1/4 cup cayenne pepper Provides authentic heat; use less for milder dishes.
  • 1/4 cup mustard seeds or 4 tablespoons ground mustard Adds sharp, tangy note.
  • 3 tablespoons ground coriander or 4 tablespoons whole coriander seeds Offers a citrusy, herbal quality.
  • 3 tablespoons ground allspice or 6 tablespoons whole allspice Contributes warmth and depth.
  • 3 tablespoons ground dill or 6 tablespoons whole dill seeds Gives a fresh aroma; use fresh for a brighter effect.
  • 2 tablespoons garlic powder (optional) Uplifts flavor; fresh minced garlic is a good alternative.
  • 2 tablespoons paprika Adds color and mild sweetness.
  • 2 tablespoons crushed red pepper flakes Extra kick; omit for less heat.
  • 1 tablespoon onion powder Offers mild sweetness; fresh onions can be used.
  • 1 tablespoon dried thyme Brings earthy flavor; fresh thyme is an excellent substitute.
  • 1 tablespoon dried oregano Adds herby note; fresh oregano is also delicious.
  • 2 tablespoons black pepper or 1 tablespoon whole black peppercorns Instills warm spiciness.
  • 1 tablespoon ground cloves or 1.5 tablespoons whole cloves Adds warmth; use sparingly.
  • 12 pieces bay leaves, crumbled Enhances overall broth flavor.
  • 2 large onions, peeled and quartered Introduces sweetness and depth.
  • 2 pieces lemons, halved Brightens flavors; include juice.
  • 2 pounds small red potatoes, halved or quartered Provides hearty substance.
  • 3 medium heads garlic, cut in half lengthwise Imparts robust flavor.
  • 5 tablespoons butter Makes the dish luscious; optional.
  • 1-2 bottles Crystal hot sauce (5 ounces) Enhances flavor and heat.
  • 10 pounds live crawfish, thoroughly cleaned Ensure they are fresh.
  • 6 ears corn, shucked and cut in half Adds sweetness.
  • 1 pound andouille sausage, sliced Provides smoky depth.

Method
 

Preparation
  1. Add the water to a large pot along with the Crawfish Boil seasonings.
  2. Bring to a rolling boil, cover, and let boil for 15 minutes to allow the flavors to blend.
Cooking
  1. Add the corn, sliced andouille sausage, and thoroughly cleaned crawfish, pressing them down beneath the water.
  2. Boil for an additional 2-3 minutes.
  3. Remove from heat, cover, and let sit for 15-20 minutes for the flavors to deepen.
  4. Drain and serve on large trays or a newspaper-lined table.

Notes

Double the seasoning for larger crowds and have plenty of newspaper handy for serving. Don't forget a bowl for discarded shells at the table.