Crawfish Boil Recipe

🧂 Ingredients

• 12 quarts water

  3 gallons
• 1.5 cups salt
• 1/4 cup cayenne pepper
• 1/4 cup mustard seeds

  or use 4 tablespoons ground mustard
• 3 tablespoons ground coriander

  or 4 tablespoons whole coriander seeds, ground
• 3 tablespoons ground allspice

  or 6 tablespoons whole allspice, ground
• 3 tablespoons ground dill

  or 6 tablespoons whole dill seeds, ground
• 2 tablespoons garlic powder

  You can omit if using whole garlic in your boil
• 2 tablespoons paprika
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons black pepper

  or 1 tablespoon whole black peppercorns, ground
• 1 tablespoon ground cloves

  or 1.5 tablespoons whole cloves, ground
• 12 bay leaves

  crumbled
• 2 large onions

  peeled and quartered
• 2 lemons

  halved
• 2 pounds small red potatoes

  halved or quartered
• 3 medium heads garlic

  cut in half lengthwise
• ½ stick butter

  5 tablespoons
• 1-2 bottles Crystal hot sauce

  5 ounces, or use your favorite Louisiana-style hot sauce
• 10 pounds live crawfish

  thoroughly cleaned (or use frozen, thawed)
• 6 ears corn

  shucked and cut in half
• 1 pound andouille sausage

  sliced

Instructions

• 1 Add the water to a large pot along with the crawfish boil seasonings, potatoes,
  onions, lemons, garlic, butter, and hot sauce. Bring to a boil, cover, and boil
  for 15 minutes.
• 2 Add the corn, andouille sausage, and crawfish. Press down beneath the water to
  cover. Boil for 2-3 minutes.
• 3 Remove from heat, cover, and let sit for 15-20 minutes.
• 4 Drain and serve onto trays or a newspaper lined table. Enjoy!

Nutrition Info