Lagniappe, a creole word, means a little extra, or a small gift. Below is just a little something extra we thought you might enjoy, a recipe to making your very own Crawfish boil. A warning to those of you with mild tastes, this recipe makes delicious spicy mudbugs. Remember that there are all kinds of ways to prepare any food, including crawfish, so experiment with your spices until you find the combination perfect for you.
Ingredients (Quite a few, aren't there?):
- 1 1/2 Gallons of Water
- 10 Bay Leaves
- 1 Cup of Salt
- 3/4 Cup of Cayenne Pepper
- 1/4 Cup of Whole Allspice
- 2 Tbsp of Mustard Seeds
- 1 Tbsp of Coriander Seeds
- 1 Tbsp of Dill Seeds
- 1 Tbsp of Red Pepper Flakes
- 1 Tbsp of Black Peppercorns
- 1 Tsp of Whole Cloves
- 4 Celery Ribs, Quartered
- 3 Medium Onions, Halved
- 3 Garlic Heads, Halved Crosswise
- 5 lbs of Crawfish (remember to throw out the dead ones)
Other things that are important to have include a 19-quart or larger stockpot,something large to cook on, large platters, and tons of napkins!
Directions:
- Add 1 1/2 Gallons of water to the stockpot; bring to a boil over high heat.
- Add all the ingredients except the crawfish; return to a rolling boil.
- Lower the heat to medium and cook, uncovered, for 30 minutes.
- Add crawfish; bring to a rolling boil over high heat; cook for 5 minutes.
- Remove stockpot from heat; let stand for 30 minutes (if you want spicier crawfish, the let it stand even longer, like 45 minutes).
- Drain crawfish, serve, and enjoy!
