Crawfish Boil

Name: Crawfish Boil
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 5 lb. live crawfish, rinsed; 1½ cups kosher salt; 3 tbsp. paprika; 2 tsp. yellow mustard seeds; 1 tbsp. cayenne pepper; 1 tbsp. black peppercorns; 10 bay leaves; 4 ribs celery, chopped; 3 heads garlic, halved crosswise; 2 onions, quartered; 1 orange, quartered

Serves
serves 2

LANDON NORDEMAN

The crawfish boil is a Gulf Coast tradition of Cajun origin. Click here for a step-by-step guide to eating crawfish.

What You Will

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Ingredients

5 lb. live crawfish, rinsed
1½ cups kosher salt
3 tbsp. paprika
2 tsp. yellow mustard seeds
1 tbsp. cayenne pepper
1 tbsp. black peppercorns
10 bay leaves
4 ribs celery, chopped
3 heads garlic, halved crosswise
2 onions, quartered
1 orange, quartered

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Instructions

Step 1

Fill a large bowl with salted water; soak crawfish for 15 minutes.

Step 2

Meanwhile, add remaining ingredients to a 10-qt. stockpot with 6 quarts of water; bring to a boil. Boil for 30 minutes to infuse broth. Add crawfish; cook until bright red and cooked through, about 8 minutes.

Fill a large bowl with salted water; soak crawfish for 15 minutes.
Meanwhile, add remaining ingredients to a 10-qt. stockpot with 6 quarts of water; bring to a boil. Boil for 30 minutes to infuse broth. Add crawfish; cook until bright red and cooked through, about 8 minutes.