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How to Do a Low-Sodium Crawfish Boil That Still Tastes Great

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Ochsner Eat Fit tells you how to make your own delicious, low-sodium crawfish boil spice blend in this recipe.

Recipe Calories
Calories 590 calories
Recipe Fat
Fat 8 grams fat
Recipe Prep Time
Prep Time 20 minutes
Recipe Cook Time
Cook Time 1 hour 30 minutes
Recipe Yield
Yield Serves 15 people


  • Seasoning Blend
  • 1/4 cup pickling spices
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons mustard seeds
  • 2 tablespoons red pepper flakes
  • 1 tablespoon celery seeds
  • 1 tablespoon dried chives
  • 2 teaspoons ground ginger
  • 2 teaspoons dried oregano
  • 5 bay leaves
  • 2 tablespoons salt
  • Boil Ingredients
  • 1 bag (33 pounds) live crawfish
  • 2 large sweet potatoes, cut into 1-inch slices
  • 2 artichokes, halved
  • 1 pound mushrooms
  • 1 head cauliflower, quartered
  • 6 lemons, halved
  • 6 heads garlic


  1. Dry roast pickling spices and black peppercorns in a skillet over medium-high heat (one to two minutes, or until fragrant). Process in a blender (or food processor) with remaining spices until coarsely ground.
  2. Fill a 40-quart pot halfway with water; add seasoning, cover, and bring to a boil over high heat (about 40 minutes).
  3. Using a stainless steel basket/strainer, drop veggies into boiling water and cook for 20 minutes. Drain veggies and pour into an ice chest to keep warm while crawfish cooks.
  4. Clean crawfish in a large, water-filled container to remove mud and grass. Stir to loosen dirt, drain and repeat until water runs clear.
  5. Transfer crawfish in small batches to strainer. Bring the pot back to a rolling boil. Add strainer of crawfish and boil (lid-on) for two minutes; turn off the heat, add one small bag of ice to pot, cover, and allow to sit covered for 10 minutes. Serve immediately with cooked veggies.

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