Crawfish Boil

• 1 1/2 gallons water
• 10 bay leaves
• 1 cup salt
• 3/4 cup cayenne pepper
• 1/4 cup whole allspice
• 2 tablespoons mustard seeds
• 1 tablespoon coriander seed
• 1 tablespoon dill seed
• 1 tablespoon red pepper flakes
• 1 tablespoon black peppercorns
• 1 teaspoon whole cloves
• 4 celery ribs, quartered
• 3 medium onions, halved
• 3 garlic heads, halved crosswise
• 5 lbs live crawfish (throw out the dead ones)

1. Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
2. Add bay leaves and the next 12 ingredients; return to a rolling boil.
3. Lower the heat to medium and cook, uncovered, for 30 minutes.
4. Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
5. Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
6. Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
7. Cold beer or iced tea is a must.

water, bay leaves, salt, cayenne pepper, whole allspice, mustard seeds, coriander seed, dill, red pepper, black peppercorns, whole cloves, celery, onions, garlic, live crawfish

Taken from www.food.com/recipe/crawfish-boil-114635 (may not work)