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Stovetop Crawfish Boil Recipe
Family-style crawfish boil recipe cooked on the stovetop. May be used with fresh or frozen (thawed) uncooked crawfish.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 5
Calories 368 kcal
Ingredients
- 6-7 pounds whole crawfish fresh or frozen
- 2 large onions chopped
- 1 head garlic about 10 cloves, peeled and sliced in half
- 6-10 bay leaves adjust based on the size of the leaves
- 1 Tbl whole coriander seeds
- 1 Tbl dill seeds
- 1 Tbl whole black peppercorns
- 1 Tbl whole allspice
- 1 Tbl ground dry mustard
- 1 Tbl red pepper flakes
- 1-4 Tbl cayenne pepper
- 1-2 tsp whole cloves
- 1 Tbl paprika
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 cup unrefined sea salt
Instructions
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Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add onions, garlic and spices to water. Stir. Return to a rolling boil.
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Reduce heat to medium, and cook, uncovered, 30 minutes.
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Add crawfish. Return the water to a rolling boil over high heat; cook 5 minutes.
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Promptly remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)
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Drain the water, and serve the crawfish whole in a large bowl at the table.
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Only the tail meat is consumed, but don't throw out all those discarded shells! Be sure to use them to make delicious crawfish stock.
Nutrition Facts
Stovetop Crawfish Boil Recipe
Amount Per Serving (1 pound)
Calories 368
Calories from Fat 53
% Daily Value*
Fat 5.9g9%
Saturated Fat 1g5%
Polyunsaturated Fat 2.1g
Monounsaturated Fat 1.1g
Cholesterol 619mg206%
Sodium 437mg18%
Potassium 1077mg31%
Protein 80g160%
Calcium 210mg21%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.