Boiled Crawfish


6 lb. live crawfish
3 gallons water
1/2 c. salt
1 package seafood boil
1 tbsp. creole seasoning
1 tbsp. cayenne pepper
1 tsp. granulated garlic
1 tsp. white pepper
1 tsp. black pepper

In a large pot, place the water, salt, seafood boil, creole seasoning, cayenne, granulated garlic, and white and black pepper. Stir and bring to a rolling boil. Pour in live crawfish. Boil for 10 minutes. Turn off heat and allow crawfish to soak up spices for another 15 minutes. Strain out crawfish. If you’re cooking more of them, put them in an ice chest and sprinkle creole seasoning over each new batch. Change the water and seasonings after two boils. You can also boil vegetables in the crawfish water; tradition calls for new potatoes, whole onions and ears of corn. Cook as much as you want by putting them into the water and boiling with last batch of crawfish. Makes 3-4 servings.