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Crawfish Boil

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner

Tags: boiled, louisiana, main course, recipes using cayenne, recipes using crayfish, recipes using dill, recipes using ground cinnamon, recipes using lemon zest, recipes with metric units, recipes without cooking time, recipes without servings, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ACrawfish_Boil)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ACrawfish%20Boil&oldid=4630348

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ½ gallon (2 liters) water
  • 2 tbsp cayenne pepper
  • 2 tbsp dried dill weed
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 3 tbsp salt
  • 2 tbsp paprika
  • 2 tbsp black pepper
  • 2 tsp ground cinnamon
  • Lemon zest
  • 1 pound (450 g) purged live craw/crayfish

Directions

  1. Bring water to a boil in a stockpot or your tallest pot. Stir in seasonings.
  2. Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes.
  3. Turn off the heat and leave on the burner for 8 minutes. This allows the crawfish to soak in and absorb the flavorful broth without overcooking.
  4. Drain through a colander and serve.