• 8 Ratings
Unknown origin, September 2005 (published), Unknown origin

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large stockpot with about 15 quarts water. Add salt, lemons, crawfish boil, garlic, cayenne, and bay leaves; bring to a boil over high heat. Reduce to a simmer; cook for 15 minutes.

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  • Add potatoes, corn, and onions. Return to a boil; cook for 5 minutes.

  • Add crawfish, and return to a boil. Cook for 10 minutes.

  • Using a large slotted spoon, transfer crawfish and vegetables to a large serving platter. Season with salt and pepper. To eat, hold crawfish in one hand; gently twist off tail. Peel off first 2 or 3 rings; suck juices out of the head. Squeeze sides at top of tail with thumb and forefinger to break shell; remove meat.

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Reviews

8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
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