← Back to Search Results
Cajun, Creole
Boiled Crawfish

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 5

Ingredients

  • 4 cloves garlic, unpeeled
  • 3 lemons, thinly sliced
  • 1 cup chopped celery leaves
  • 4 sprigs fresh parsley
  • 3 medium yellow onions, sliced
  • 1 package (3 ounces) shrimp or crab boil
  • 7 pounds live crawfish

Directions

Fill a large stockpot one-third full of cold water. Add all of the ingredients except the crawfish and boil for 20 minutes. Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.

Strain the stock and discard the vegetables.

Place the crawfish in the liquid and add water to cover, if necessary.

Bring to a rolling boil, reduce the heat and simmer for 15 minutes. Drain and serve.

To make Boiled Shrimp, use 5 pounds shrimp instead of the crawfish and remove the shrimp as soon as they come to a boil.

Creamers (baby new potatoes) are the usual accompaniment, cooked in the same crawfish liquor.

Notes

The crawfish will become spicier the longer they sit in the liquid.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

492kcal (25%)
176mg (18%)
8mg (14%)
102mcg RAE (3%)
1927mg
172mg
102g
0g
0g
1g
724mg (241%)
1454mg (61%)
1g (5%)
6g (9%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
spice Spice
by Ana Sortun
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sweet-life The Sweet Life
by Kate Zuckerman
new-american-table New American Table
by Marcus Samuelsson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?