Bayou-Self" Crawfish Boil

Need a gluten free, dairy free, and pescatarian main course? Bayou-Self" Crawfish Boil could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains approximately 27g of protein, 9g of fat, and a total of 428 calories. Head to the store and pick up water, ears shucked corn, paprika, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Equipment you will use

Cheesecloth

Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Ingredients you will need

Ground Cayenne Pepper

Seasoning

Paprika

Water

Salt

Equipment you will use

Cheesecloth

Pot

Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes.

Ingredients you will need

Potato

Garlic

Lemon

Onion

Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done.

Ingredients you will need

Crawfish

Corn

Let stand 30 minutes.

Drain; discard cheesecloth bag.

Equipment you will use

Cheesecloth

Equipment

Cheesecloth

Pot

Ingredients

Servings:

bay leaves, crumbled 0teaspoons

black peppercorns 3Tbsps

coriander seeds 3kilograms

live crawfish 2teaspoons

crushed red pepper 4

ears shucked corn, halved crosswise 4

whole garlic heads 2Tbsps

ground red pepper 4

lemons, halved 59milliliters

mustard seeds 4

onions, halved 3Tbsps

paprika 340grams

12 small red potatoes (about 177milliliters

salt 59milliliters

All That Jazz Seasoning 2gallons

water 2Tbsps

whole allspice

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Crawfish on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Muscadet. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.