Welcome to Louisiana Cookin’ – We hope you enjoy this recipe and many more from our weekly newsletter.
This year 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)
- In a 40-quart stockpot, bring 4 gallons water and salt to a boil over high heat.
- In a spice grinder, grind together peppercorns, juniper berries, coriander seeds, fennel seeds, dill, and mustard seeds.
- 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.
- 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.
- 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
- In a medium bowl, whisk together all ingredients until smooth. Cover and refrigerate until ready to serve.