Boiled crayfish

Votes: 4

Time: 1 hour 55 minutes
Complexity: easily
Servings: 10 - 12

A favorite summer beer snack can also be made into a filling lunch by boiling crayfish with vegetables and sausages. This boilie recipe is unique in that the spices are first simmered in the water, infusing it with a spicy flavor and aroma, then the vegetables are added, and finally, the crayfish. To avoid throwing the entire meal away, be sure not to let any "dormant" crayfish end up in the broth. Pay special attention to cleaning and sorting them.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4.5 kg of live crayfish
1.2 kg small red-skinned potatoes; if tubers are larger than 5 cm in diameter, cut them in half
8 ears of corn, cut in half
450 g andouille sausage, cut into 2.5 cm pieces.
1 tbsp. black peppercorns
1 tbsp. coriander seeds
2 tbsp. cloves
1.5 tbsp allspice peas
23 liters of water
450 g coarse salt
4 tablespoons cayenne pepper
2 tbsp garlic powder
2 tbsp paprika
1 tbsp onion powder
1 tbsp dried thyme
1 tbsp. l. dried oregano
1 tbsp mustard powder
1 tbsp dried dill
6 bay leaves, crushed
2 heads of garlic, unpeeled but separated into cloves

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a mill or coffee grinder, grind black pepper, cloves, coriander and allspice for 10-15 seconds.
In a 50-quart (16-gallon) saucepan, add 23 quarts (16-gallons) of water and ground spices, salt, cayenne pepper, garlic powder, onion powder, paprika, thyme, oregano, dry mustard, dill, and bay leaf. Cover the pan and bring to a boil over high heat for 40 minutes.

Rinse the crayfish thoroughly to remove any dirt or mud. Place them in a large container, cover with cold water, and rinse. Then, transfer them, a few at a time, to a colander and rinse under running water. Remove any debris or dead crayfish.

Pour the dirty water out of the container and return the crayfish to it. Repeat this process 6-8 times until the water in the container is clear after the crayfish.
When the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage to the pan. Cover and simmer for 10 minutes.
Place the crayfish in the broth, cover, and simmer for 3 minutes. Turn off the heat and let the pan sit, covered, for 10 minutes. Drain and serve immediately.

Categories:

recipe / Beer snacks / Dinner / Main courses / Vegetables and mushrooms / Fish and seafood / Alton Brown

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