| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons each of coriander seeds, cumin seeds, mustard seeds and dill seeds
- 3 bay leaves
- 6 quarts water
- 1/4 cup kosher salt
- 3 tablespoons ground black pepper
- 1/4 cup cider vinegar
- 2 whole lemons
- 4 tablespoons cayenne pepper
- 1 small onion spiked with 10 cloves
- 3 celery ribs
- 5 pounds fresh live Louisiana crawfish
- Hot sauce, store-bought
Instructions
- Combine the spice seeds and bay leaves in a piece of cheesecloth and tie to form sachet.
- In a large pot combine water, salt, pepper, vinegar, lemons, cayenne pepper, onion, celery and spice sachet and bring to a boil. Allow mixture to boil for 20 minutes. Add crawfish and cook for 5 minutes. Remove from heat, cover and let stand for 15 minutes. Drain and serve with hot sauce.
- Boiling liquid may be cooled, refrigerated, and reused once.