Chop the vegetables and fruit, fill the stock pot ⅔ full of water and bring to a boil. Add all of the ingredients and return to a boil for 10 minutes. Turn off the heat and allow to cool completely. This step really intensifies the flavors, so don’t skip it. Bring it back to a boil, add the crawfish and simmer for 10 minutes, then turn the heat off add the ice to stop the cooking process and allow it to sit 10 more minutes. Strain and dig in!
We are approaching the height of crawfish season, so now is the time to develop your won crawfish recipe. Feel free to use this one, but add in sausage, onions and corn or anything else you might like. Don’t forget to invite your friends! A crawfish boil is more a social occasion than anything else!
Julian Brunt is a food and travel writer that has been writing about the food culture of the Deep South for ten years. He is the eleventh generation of his family to live in the South, grew up in Europe, traveled extensively for the first fifteen years after graduating from the University of Maryland, University Collage, Heidelberg, Germany. Today he writes not only for Jackson County Home, but Okra Magazine, Mississippi Today, Mississippi Magazine, eat.drink.Mississippi and the Sun Herald News Paper and has appeared on the Grodan Ramsey TV show, To Hell and Back in 24 Hours.