Crawfish Boil
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Seasonings
  • 1¾ cup sea salt
  • 1½ tbs black pepper
  • 1 tbs ground cloves
  • 1 tbs ground allspice
  • 5 tbs cayenne pepper
  • 3 tbs smoked paprika
  • 1 tbs coriander
  • 1 tbs dried oregano
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs dried thyme
  • 1 tbs mustard powder
  • 1 tbs dried dill
  • 10 dried bay leaves, crumbled
Crawfish Boil
  • 5-6 gallons water
  • 10 lbs live crawfish
  • 4 lbs small red potatoes
  • 1½ lbs andouille sausage
  • 8 oz butter or ghee
Instructions
Crawfish Boil
  1. Rinse crawfish still in it's mesh sack by spraying it with a hose until the water runs clear. About 5 minutes.
  2. Remove crawfish from mesh sack and transfer them into a large cooler with a drain plug. Rinse again until water runs clear out of the cooler stirring occasionally to make sure all dirt is rinsed out. Plug cooler and fill with water one final time. Discard any dead crawfish. They will be floating in the water.
  3. While crawfish are rinsing, fill your pot with water and place it on the propane burner. Add seasonings and bring to a boil on high heat. Add butter and potatoes to steamer basked and boil for about 15 minutes with the pot covered.
  4. Remove steamer basket from pot and add crawfish to basket. Boil crawfish and potatoes for an additional 15 minutes.
  5. Turn heat off and allow crawfish and potatoes to simmer for at least 10 minutes but up to 45 minutes. The longer you let the crawfish and potatoes sit, the more flavor from the spices they will absorb.
  6. About 10 minutes before you’re ready to remove crawfish, add sliced andouille sausage to the pot to warm it up. Since it’s already cooked through, there’s no need to add it to the boil earlier.
  7. Serve by dumping out crawfish over a newspaper covered table. Drizzle crawfish with lemon juice as desired. If more spiciness is desired, sprinkle with more seasonings.
**How to Eat**
  1. Break the crawfish in half where the tail meets the body by twisting and pulling the tail away.
  2. Remove the first segment from the tail and then pinch the meat out using your thumb and forefinger.
  3. Be sure to suck out the juices from the body as well. That’s where most of the flavor will concentrate and it’s just delicious.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/the-best-paleo-recipes-of-2015-ebook-crawfish-boil/