Crawfish Boil

Name: Crawfish Boil
Prep time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 quart water; 1 medium white onion, peeled and quartered; 1 lemon, quartered; 1 bay leaf; 2 large garlic cloves, peeled and halved; 1 tablespoon Kosher salt; 3 lb fresh live crawfish

TASTElist

For this classic Louisiana bayou crawfish boil recipe, crawfish are poached in water with onion, lemon, bay leaf, and garlic. Game plan: Unless you bought them prepurged, the crawfish will have to be soaked in an ice chest full of fresh water for about 10 minutes before cooking, to clean their exterior and cause them to get rid of the swampy muck in their intestines. For more New Orleans-style inspiration, check out our Mardi Gras recipes.

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Ingredients

number of servings

2 quart water Added to
1 medium white onion, peeled and quartered Added to
1 lemon, quartered Added to
1 bay leaf Added to
2 large garlic cloves, peeled and halved Added to
1 tablespoon Kosher salt Added to
3 lb fresh live crawfish Added to

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Directions

25 min.

1. Step

Find out if your crawfish have been purged. If they haven’t, soak in fresh water for 0 minutes (some people say you need to salt—you don’t).

2. Step

While you’re waiting, place the water in a large Dutch oven and bring to the boil over medium heat.

3. Step

Place the onion, lemon, bay leaf, and garlic in a large piece of cheesecloth. Use kitchen twine to tie it up, teabag-style. Add to the boiling water along with the salt. Boil 5 minutes.

4. Step

Add the crawfish to the pot and boil 5 minutes longer, when all the shells should be bright red. Drain, discarding the cheesecloth bag. Serve immediately, plain or with dippin’ sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.

22 July 2022

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