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Photo by: Tom Eckerle
Fill a large stockpot one-third full of cold water. Add all of the ingredients except the crawfish and boil for 20 minutes. Meanwhile, soak the crawfish in salted cold water for about 15 minutes; rinse.
Strain the stock and discard the vegetables.
Place the crawfish in the liquid and add water to cover, if necessary.
Bring to a rolling boil, reduce the heat and simmer for 15 minutes. Drain and serve.
To make Boiled Shrimp, use 5 pounds shrimp instead of the crawfish and remove the shrimp as soon as they come to a boil.
Creamers (baby new potatoes) are the usual accompaniment, cooked in the same crawfish liquor.
The crawfish will become spicier the longer they sit in the liquid.
Nutrients per serving (% daily value)