Citrus Spice Boiled Crawfish

We took an updated approach to the classic boil with some fun additions, including whole artichokes and sweet potatoes. 

Citrus Spice Boiled Crawfish
Yields: 4 Servings
  • 4 gallons water
  • ¼ cup kosher salt
  • 1 tablespoon pink peppercorns
  • 1 tablespoon dried juniper berries
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried dill
  • 1 teaspoon mustard seeds
  • 2 tablespoons cayenne pepper
  • 2 tablespoons crushed red pepper
  • 2 tablespoons paprika
  • 2 tablespoons dried marjoram
  • 1½ tablespoons ground nutmeg
  • 1 tablespoon anise
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon lemon pepper
  • 1 tablespoon dried oregano
  • 4 pounds fresh artichokes
  • 3 pounds baby sweet potatoes, quartered
  • 3 heads garlic, unpeeled
  • 5 lemons, halved
  • 8 ears corn, shucked and halved
  • 1 pound smoked andouille sausage, cut into 1-inch pieces
  • 30 pounds live crawfish
  • Creole Dipping Sauce (recipe follows)
  1. In a 40-quart stockpot, bring 4 gallons water and salt to a boil over high heat.
  2. In a spice grinder, grind together peppercorns, juniper berries, coriander seeds, fennel seeds, dill, and mustard seeds.
  3. In a medium bowl, whisk together spice mixture, cayenne, red pepper, paprika, marjoram, nutmeg, anise, chili powder, onion powder, dry mustard, lemon pepper, and oregano; add mixture to boiling water.
  4. Add artichokes; cover and boil for 25 to 35 minutes. Add sweet potatoes, garlic, and lemons; boil until sweet potatoes are tender, 10 to 12 minutes. Add corn and sausage; boil for 8 minutes. Remove vegetables and sausage from boiling water, and keep warm.
  5. In batches, add crawfish to water and boil for 3 minutes, covered. Turn off heat and let stand, covered, for 10 minutes. Drain well, reserving water. Return water to a boil, and repeat with remaining crawfish. Serve with Creole Dipping Sauce.

Creole Dipping Sauce
Yields: 1¼ cups
  • 1 cup mayonnaise
  • ¼ cup Creole mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • ½ teaspoon smoked paprika
  1. In a medium bowl, whisk together all ingredients until smooth. Cover and refrigerate until ready to serve.



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