A crawfish boil is a wonderful way to enjoy a pot full of crawfish and have a
great time with a bunch of your friends, getting messy and having fun. Perfect for an outside dump on the picnic table kind of dinner. Prepare to make a mess.
Our crawfish come from Louisiana and they are in season December through July. They are biggest and best from May through July.
Crawfish needs to be well rinsed/washed before using. They don't call them mudbugs for nothing! We usually put them in one of our big sinks and rinse them numerous times until the water runs clear. Also any dead crawfish that are floating during this process get tossed out. If you buy your crawfish at Dirk's Fish, they will already be rinsed when you get them so you can forgo this step.
Spice Seasoning Mix
1/2 cup kosher salt
3 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons dry mustard
2 tablespoons dry dill weed
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon ground cloves
1 tablespoon ground allspice
1 tablespoon cayenne pepper
4 teaspoons dry oregano
2 teaspoons dry thyme
4 bay leaves
2 1/2 gallons water
6 pound crawfish, well rinsed
2 pounds small red potatoes, washed
6 -8 ears of corn, shucked and cut in half
Mix all spices together. Reserve about a 1/4 cup to the side.
Fill a large stock pot with water and remaining spice mix. Cover and bring to a boil on high heat. Once water boils add potatoes and corn, cover and cook 10 minutes. Add crawfish and boil 5 minutes turn off heat and let sit 10 minutes. Drain and place in large bowl, toss with the remaining spice mix. Dump on a paper covered table or on an extra large cooking sheet, place on the table and dig in.
Serves 4 to 6 people.