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Louisiana Crawfish Boil

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Preparation info
  • Makes

    4–6

    servings
    • Difficulty

      Easy

Appears in
Salt & Shore: Recipes from the Coastal South

By Sammy Monsour and Kassady Wiggins

Published 2024

  • About

Louisiana is famous for its festive crawfish boils. From Mardi Gras to Memorial Day, the height of crawfish season in Louisiana is a time of celebration and neighborhood gathering. Heavy doses of Cajun or Creole seasoning are a must, and for us, we enjoy pairing our mudbugs with another Louisiana specialty—smoked boudin sausage.

Ingredients

Method

Make the boil stock as directed. For this particular variation, we like to add 1 cup of the Cajun seasoning at the very beginning of preparing the boil when we add the Zatarain’s boil.

With the boil stock at a rolling boil, add the crawfish and cook until bright red, 3–5 minutes. Using a spider or other large perforated utensil, scoop them out into a large bowl or other vessel, generous

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