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Photo by: Tom Eckerle
Yield: Serves 5
INGREDIENTS
- 4 cloves garlic, unpeeled
- 3 lemons, thinly sliced
- 1 cup chopped celery leaves
- 4 sprigs fresh parsley
- 3 medium yellow onions, sliced
- 1 package (3 ounces) shrimp or crab boil
- 7 pounds live crawfish
Directions
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.
Notes
The crawfish will become spicier the longer they sit in the liquid.
© Christopher Idone
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
492kcal (25%)
176mg (18%)
8mg (14%)
102mcg RAE (3%)
1927mg
172mg
102g
0g
0g
1g
724mg (241%)
1454mg (61%)
1g (5%)
6g (9%)
5mg (30%)
FROM THE KITCHEN OF...
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