crayfish boil

Name: Crayfish Boil
Cuisine: American
Ingredients: 1/2 cup(s) salt (to a gallon of water); 1 gallon(s) water; - mustard seed (to taste); - red cayenne pepper (to taste); - black pepper (to taste); - bay leaves (to taste); - allspice (to taste); - cloves (to taste); - crayfish (at least 12 per person); 1 medium onion, peeled; 2 clove(s) garlic; 1 medium lemon, quartered

(3 RATINGS)

37 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on May 18, 2013

Just the good, mouth watering flavor of southern cooked crawdads. Reprinted with permission, Wisconsin DNR Stock photo

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prep time

cook time

method Stove Top

yield

Ingredients

1/2 cup salt (to a gallon of water)
1 gallon water
mustard seed (to taste)
red cayenne pepper (to taste)
black pepper (to taste)
bay leaves (to taste)
allspice (to taste)
cloves (to taste)
crayfish (at least 12 per person)
1 medium onion, peeled
2 cloves garlic
1 medium lemon, quartered

How To Make crayfish boil

Step 1

Make a mixture of salt, water, and a blended to your own taste amount of: mustard seed, cayenne pepper, black pepper, bay leaves, allspice, and cloves.

Step 2

Boil this together with a peeled onion, garlic, and a quarter of lemon. Add crayfish. When crayfish turn bright red, the miniature freshwater "lobsters" are properly cooked.
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