Crawfish Boil
This recipe is for a fairly small amount.
Source and licence
"Crawfish Boil" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Crawfish_Boil, revision 4630348), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Crawfish_Boil&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630348
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Louisiana (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ½ gallon (2 liters) water
- 2 tbsp cayenne pepper
- 2 tbsp dried dill weed
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 3 tbsp salt
- 2 tbsp paprika
- 2 tbsp black pepper
- 2 tsp ground cinnamon
- Lemon zest
- 1 pound (450 g) purged live craw/crayfish
Method
- Bring water to a boil in a stockpot or your tallest pot. Stir in seasonings.
- Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes.
- Turn off the heat and leave on the burner for 8 minutes. This allows the crawfish to soak in and absorb the flavorful broth without overcooking.
- Drain through a colander and serve.