Crawfish Boil
This small-batch crawfish boil cooks a pound of live crawfish in a heavily spiced broth and serves them in about fifteen minutes. The seasoning mix is unusual, pairing cayenne and paprika with dried dill, cinnamon and lemon zest. The method is the real trick: after a short boil you switch off the heat and let the crawfish steep, so they take on flavor without turning tough. It suits a cook who wants a taste of a boil without a giant pot.
Instructions
Pour the water into a stockpot, or the tallest pot you own, and bring it to a boil. Stir in the cayenne, dill, garlic powder, onion powder, salt, paprika, black pepper, cinnamon and lemon zest until the seasonings are mixed into the water.
Add the purged crawfish, leaving behind any that are dead. Let them cook in the boiling water for 7 minutes.
Turn off the heat and leave the pot on the burner for 8 minutes. During this rest the crawfish soak up the seasoned broth without cooking any further.
Drain the crawfish through a colander and serve them right away.
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