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“Crawfish Boil”

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Crawfish are in season! These tiny lobster like freshwater crustaceans are one of the most overlooked delicacies in my opinion. They’re sweet, briny, and very easily obtainable in the warmer months. A few spices and some extras and you’ve got yourself a Crawfish Boil!

Ingredients

Ingredients

Ingredients

Ingredients:

2 t Fresh Cracked Pepper

1.5 t Course Ground Coriander

1 t Ground Clove

2 t Ground Allspice

6 oz Kosher Salt

2 T Cayenne Pepper

1 T Garlic Powder

1 T Paprika

2 t Onion Powder

2 t Dry Thyme

2 t Dry Oregano

1 t Dry Basil

2 t Dry Mustard

2 t Dry Dill

4 Bay Leaves Crumbled

5 lbs Crawfish (Rinsed until the water is clear)

1.5 lbs Red Potatoes cut to 2″

4 Ears Corn Halved

1 Head Garlic Halved

1 lb Andouille Sausage (Kielbasa Works Too)

Fill a large pot with water and bring to a boil. Add the spices and let boil for 5 minutes to allow the spices to flavor the water.

Fill a large pot with water and bring to a boil. Add the spices and let boil for 5 minutes to allow the spices to flavor the water.

Add the Potatoes, Corn, Garlic and Sausage and cook for 10 minutes.

Add the Potatoes, Corn, Garlic and Sausage and cook for 10 minutes.

Add the Potatoes, Corn, Garlic and Sausage and cook for 10 minutes.

Add the Potatoes, Corn, Garlic and Sausage and cook for 10 minutes.

Add the Potatoes, Corn, Garlic and Sausage and cook for 10 minutes.

Add your crawfish as quickly as possible. Cook for 3 minutes and 3 minutes ONLY. Turn the heat off and allow to rest on the burner for 10 minutes to allow the crawfish to just gently finish cooking.

Add your crawfish as quickly as possible. Cook for 3 minutes and 3 minutes ONLY. Turn the heat off and allow to rest on the burner for 10 minutes to allow the crawfish to just gently finish cooking.

Add your crawfish as quickly as possible. Cook for 3 minutes and 3 minutes ONLY. Turn the heat off and allow to rest on the burner for 10 minutes to allow the crawfish to just gently finish cooking.

Strain and Dump those babies on the table. News paper is traditional, but i don't like mixing a good time with bad news, so i'm using craft paper, butcher paper works as well.

Strain and Dump those babies on the table. News paper is traditional, but i don’t like mixing a good time with bad news, so i’m using craft paper, butcher paper works as well.

Get in there and start cracking those tails!

Get in there and start cracking those tails!

Get in there and start cracking those tails!

     

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1 COMMENT

  • wb Giorgio on June 25, 2018

    Bon Appetit Chef Justin,
    For a Chef living in the Penn. Dutch country you amaze me. Here’s a little “Lagniappe” or something extra as those of us say from Louisiana. Instead of the sausage, toss in a pound or two of med. to large shrimp with the crawdad’s. Yum!
    If you pick out & save about 12 to 16 oz. of crawfish tail meat, you got the start for a great etouffee or crawfish pie. Thanks for all the hard work you do for this site. wbgiorgio

    • JustinBorecky on June 26, 2018

      Oh I’m a big fan of etouffee!

      I know that sausage is a hot debate among crawfish boil lovers, but I like it! It’s kinda like the frosting on the crawfish!

      and believe me…it’s not easy finding the good stuff in Amish country…

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