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Boiled Crawfish

Updated February 23, 2016
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This image courtesy of TomEckerle.Cookstr.com

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

Serves5

CostModerate

Easy

Total Timeunder 2 hours

OccasionCasual Dinner Party, Cocktail Party, game day

Recipe Coursemain course

Mealdinner

Moodfestive

Taste and Texturegarlicky, spiced, tangy

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

Instructions

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.

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