Spicy Crawfish Boil - Instructions
Note: A crawfish boil requires a large pot. For ease of removing the vegetables and crawfish you may
find it easier to use a pasta pentola or similar insert and boiling the ingredients in batches.
In a large, 20 quart or larger, stock pot, fill with 2-1/2 gallons of water or until 3/4 full. Add
onions, lemons, garlic, bay leaves, mustard seeds, coriander seeds, allspice, dill, cloves, red pepper,
thyme, salt, paprika, black pepper, white pepper, cayenne pepper, basil, and oregano. Stir to combine.
Over medium heat, bring water to a boil then reduce to a simmer. Allow spice mixture to cook for 45
minutes to 1 hour.
While mixture is boiling clean crawfish by washing with clean cold water 4 or 5 times. Note: Many
traditional recipes call for purging the shellfish with saltwater. This isn't necessary, and, if using
live crawfish, will only kill the shellfish. Rinsing multiple time with clean water is all that is
Add potatoes to simmering liquid. Let cook for 20 minutes. Add corn, and simmer for 10 minutes.
Increase the heat, and bring liquid back a boil. Add crawfish, and stir to combine into the boiling
liquid. Boil for 10 to 15 minutes depending on their size. .