Crawfish Boil

Mudbug Madness is one of my favorite festivals (Shreveport, LA). Crawfish season isn't until March and I am so ready. This is the recipe my husband and I use for our crawfish boils. Adapted from Southern Living. Posted 12-9-04.

• Ready In: 1 hr 50 mins
• Yields: 5 lbs

Ingredients

• 1 1⁄2 gallons water
• 10  bay leaves
• 1  cup salt
• 3⁄4 cup cayenne pepper
• 1⁄4 cup whole allspice
• 2  tablespoons mustard seeds
• 1  tablespoon  coriander seed
• 1  tablespoon  dill seed
• 1  tablespoon red pepper flakes
• 1  tablespoon black peppercorns
• 1  teaspoon whole cloves
• 4  celery ribs, quartered
• 3  medium onions, halved
• 3  garlic heads, halved crosswise
• 5  lbs  live crawfish (throw out the dead ones)

Directions

1. Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
2. Add bay leaves and the next 12 ingredients; return to a rolling boil.
3. Lower the heat to medium and cook, uncovered, for 30 minutes.
4. Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
5. Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
6. Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
7. Cold beer or iced tea is a must.