Updated: Apr 27
The hardest part of the recipe was figuring out the spices for the boil, there are all these prepackaged spice mixes but they usually have MSG in them or other caking agents. So it was a bit of trial and error until I got the correct taste. I have not made this in a while, hmm maybe this weekend.
3 to 5 pounds of live crawfish
1 pound of fingerling potatoes
6 ears of corn cut into 1-inch pieces
12 andouille links cut into 1/2 inch pieces
3 large onions quartered
6 celery stalks, chopped
4 lemons quartered
4 garlic bulbs cut across the top, remove loss skin
1 tablespoon whole peppercorns
1 tablespoon whole coriander seeds
2 tablespoons of whole cloves
2 tablespoon of whole allspice
2 tablespoons of cumin seeds
2 tablespoons of yellow mustard seeds
3 tablespoons of cayenne pepper
2 tablespoons of paprika
6 sprigs of fresh thyme
6 sprigs of fresh oregano
6 sprigs of fresh dill
6 bay leaves, fresh
Lots of salt
You are going to need a really big pot with a basket, about the 5-gallon size.
Place in the spice grinder all the seeds and grind for 10 seconds or so, it can be chunky. Fill the pot with about 3 gallons of water and add all of the spices: note has the basket in. Also, salt the water to your desired taste, I do not really cook with salt so I put in about 1/3 of a cup of salt.
Bring the pot to a boil, covered.
While the water is coming to a boil it is time to clean the crawfish. You will need to rinse and rinse and rinse the crawfish. It took me the first time about 10 rinses until the water ran clean through the colander. Remove any dead crawfish during the process.
Once the water has come to a boil add the remaining ingredients, minus the crawfish at this point. Cover and cook for about 10 minutes are until potatoes are soft. Once veggies are done add the crawfish and cook for about 3 minutes. Turn off the heat and let sit covered for 8 to 10 minutes. Remove basket from pot and dump contents into a really big bowl and serve with baguettes and beer. I like spreading the cooked garlic on the baguette.