Crawfish Boil Recipes

Steps:

• Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
• Add bay leaves and the next 12 ingredients; return to a rolling boil.
• Lower the heat to medium and cook, uncovered, for 30 minutes.
• Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
• Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
• Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
• Cold beer or iced tea is a must.

Steps:

• Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
• Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.
• Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.
• Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
• Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.

Steps:

• Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside.
• Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
• Carefully add the crawfish to the stockpot and cook until they're bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
• Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.

Steps:

• Combine 6 gallons water, beer, and next 11 ingredients in a large stockpot over medium high heat.
• Cover and bring to a simmer; cook 10 minutes.
• Increase heat to high; add crawfish.
• Cover and cook 12 to 15 minutes or until crawfish are done.
• Serve with lemon wedges, if desired.
• HOW TO EAT A CRAWFISH.
• Snap the head away from the body, and, if you'd like, squeeze the juices from the head into your mouth. (The flavor is pure essence of the South!) Discard the head and use your thumb and forefinger to peel the shell back and pop the meat from the tail.

Steps:

• Bring a very large pot of water to a boil over high heat. Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes. Add the potatoes and boil until tender when pierced with a knife, approximately 15 minutes. Add the corn, cook an additional 10 minutes, then transfer the vegetables to a colander. Drain well, then spread the corn and potatoes on a table lined with paper. Return the water to a boil, then add the crawfish, and bring back to a boil once more. Immediately turn off the heat and allow the crawfish to soak, uncovered, in the spicy water for 20 to 30 minutes. Drain the crawfish and serve alongside the vegetables with plenty of napkins and cold beer.