Cookbook:Crawfish Boil

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This recipe is for a fairly small amount.

• ½ gallon (2 liters) water
• 2 tbsp cayenne pepper
• 2 tbsp dried dill weed
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 3 tbsp salt
• 2 tbsp paprika
• 2 tbsp black pepper
• 2 tsp ground cinnamon
• Lemon zest
• 1 pound (450 g) purged live craw/crayfish

1. Bring water to a boil in a stockpot or your tallest pot. Stir in seasonings.
2. Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes.
3. 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.
4. Drain through a colander and serve.