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

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Citrus Spice Boiled Crawfish

Yields: 4 Servings

 

Ingredients

• 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)

Instructions

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.

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