Crawfish Boil

Ingredients

• 10  bay leaves 
• 1 tablespoon peppercorns black
• 4 rib celery quartered
• 1 tablespoon coriander seeds 
• 5 pounds crawfish tails 
• 1 tablespoon dill seeds 
• 3  garlic bulbs halved
• 0.8 cup ground pepper red
• 2 tablespoons mustard seeds 
• 3 medium size onions halved
• 1 tablespoon pepper flakes red
• 1 cup salt 
• 1.5 gallons water 
• 0.3 cup allspice whole

Equipment

• pot

Directions

1. Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat.
2. Add bay leaves and next 12 ingredients to water. Return to a rolling boil.
3. Reduce heat to medium, and cook, uncovered, 30 minutes.
4. Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes.
5. Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)
6. Drain crawfish.
7. Serve on large platters or newspaper.