How to Do a Low-Sodium Crawfish Boil That Still Tastes Great
Ochsner Eat Fit tells you how to make your own delicious, low-sodium crawfish boil spice blend in this recipe.
Ingredients
- 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
Instructions
- 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.
- Fill a 40-quart pot halfway with water; add seasoning, cover, and bring to a boil over high heat (about 40 minutes).
- 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.
- Clean crawfish in a large, water-filled container to remove mud and grass. Stir to loosen dirt, drain and repeat until water runs clear.
- 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.
Comments about the blog?
