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 Glenn Brunt has been writing about the food and culture of the Deep South for more than ten years. He has logged countless miles on dusty back roads, interstate highways, and city streets from Memphis to the Gulf Coast, and can talk with some authority about collard and turnip greens, chow-chow, sorghum molasses, shrimp boats, immersion circulators, and the proper roux for a gumbo. His favorite place in the world is the kitchen, whether it is his own in Biloxi, Mississippi, or that of a restaurant he is writing about for a magazine.Julian is the eleventh generation of his family to live in the South, but as the son of a military man, he grew up in Europe, then traveled the southeast and southwest USA, and Caribbean for sixteen years, settled in Biloxi in 1992, and was temporarily diverted to Thailand before Hurricane Katrina. He has written and continues to write for several magazines a news paper. He has appeared, briefly, on Gordan Ramsey’s TV show, 24 Hours to Hell and Back and teaches cooking classes at the Lynn Meadows Discovery Center in Gulfport and the Mary C. O’Keef Cultural Center in Ocean Springs, Mississippi.