Ingredients
Equipment
Method
- Create a flavor bag by placing the quartered onion, quartered lemon, halved garlic clove, and bay leaf in a piece of cheesecloth. Tie securely.
- In a large Dutch oven, combine water, salt, and red peppers. Add the prepared flavor bag.
- Bring the mixture to a rolling boil and let it cook for about 5 minutes to create a flavorful broth.
- Add the whole crawfish to the pot and cook for 5 minutes until they turn bright red and are tender.
- Drain the crawfish thoroughly and serve warm, or chill for later consumption.
Nutrition
Notes
For the most authentic experience, serve your crawfish on a newspaper-covered table with lemon wedges and small bowls of melted butter for dipping the tail meat. The crawfish are best enjoyed immediately, but can be refrigerated for up to 24 hours.
If you can't find crawfish, shrimp makes an excellent substitute and cooks in about the same time. For a complete meal, consider adding corn on the cob and small potatoes to the boil during the last few minutes of cooking.