NO PHOTO
Ingredients
Servings
- water1/2 gallon
- cayenne pepper2 tbsp
- dried dill2 tbsp
- garlic powder2 tbsp
- onion powder2 tbsp
- salt3 tbsp
- paprika2 tbsp
- black pepper2 tbsp
- ground cinnamon2 tsp
- lemon zest
- crayfish, live; purged1 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Bring water to a boil in a stockpot or your tallest pot. Stir in seasonings.
Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes.
Turn off the heat and leave on the burner for 8 minutes. This allows the crawfish to soak in and absorb the flavorful broth without overcooking.
Drain through a colander and serve.
