Crawfish Boil

• 1 1/2 gallons water
• 10 bay leaves
• 1 cup salt
• 3/4 cup ground red pepper
• 1/4 cup whole allspice
• 2 tablespoons mustard seeds
• 1 tablespoon coriander seeds
• 1 tablespoon dill seeds
• 1 tablespoon red pepper flakes
• 1 tablespoon black peppercorns
• 1 teaspoon whole cloves
• 4 celery ribs, quartered
• 3 medium-size onions, halved
• 3 garlic bulbs, halved crosswise
• 5 pounds crawfish

1. Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add bay leaves and next 12 ingredients to water. Return to a rolling boil.
2. Reduce heat to medium, and cook, uncovered, 30 minutes.
3. Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes.
4. Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)
5. Drain crawfish. Serve on large platters or newspaper.

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

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