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crawfish boil

Crawfish Boil

Between the fun of Mardi Gras in February and tunes of Jazz Fest in May, crawfish is the common thread through the food seasons of New Orleans. So we thought what better way to celebrate the flavors by bringing the boil to you, no matter if you can make it to NOLA or not. This boil recipe is pared down for a stovetop rather than the large outdoor gas burners intended for group boils. The recipe cooks 5 pounds of live crawfish, plus fixings like corn, sausage, and mushrooms. The resulting portion will sufficiently feed 3 people, considering the average portion is 2 to 2 1/2 pounds of crawfish per person, although you might find us eating way more. This recipe is that good.


- 2 pounds of crawfish, cleaned

- 1/2 cup of olive oil

- 2 tablespoons of Cajun seasoning

- 1 tablespoon of dried thyme

- 1 tablespoon of dried oregano

- Salt and pepper to taste


1. Fill a large pot with enough water to cover the crawfish. Add in the olive oil, Cajun seasoning, dried thyme, and dried oregano. Bring the water to a boil over high heat.


2. Once the water is boiling, add in the cleaned crawfish. Let them boil for about 10 minutes, or until they turn bright red.


3. Using a slotted spoon, remove the crawfish from the pot and place them in a large bowl. Save the flavored water for later.


4. Once the crawfish have cooled down slightly, sprinkle them with salt and pepper to taste.


5. Heat up a large skillet over medium-high heat. Add in a tablespoon of olive oil and let it heat up for a minute.


6. Place the seasoned crawfish in the skillet and cook for about 3-4 minutes on each side, until they have a nice crispy exterior.


7. Serve the crawfish hot with the remaining flavored water from the boil as a dipping sauce.


Enjoy your delicious and flavorful crawfish boil with minimal ingredients! You can also add in other seasonings or spices of your choice to enhance the flavor even more.

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