When I was in college, I used to work at a little Oyster Bar in Augusta, Georgia. One night I was asked to help work a party on the back porch. Sure, why not. I think it was some political gathering or something equally as tedious. My job was to smile and make sure the crowd had beer in their hands. What caught my eye that evenining was the meal. There was a long table lined with newspaper. Poured over that were piles of crawfish, sausage, corn-on-the-cob…they may have even been some boiled shrimp in mix now that I’m thinking about it. This recipe doesn’t have white potatoes or corn, but I think the substitutions and flavors will make everyone happy ~ a perfect meal for group gatherings!
Crawfish Boil ~ Paleo-Style!
- 16 cups water
- 1 tablespoon peppercorns
- 1 tablespoon red pepper flakes
- 1 tablespoon celery salt
- 1 tablespoon dried dill
- 1 tablespoon sea salt
- 1 tablespoon garlic powder
- 1 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 1 lemon, quartered
- 4 precooked andouille sausages, cut in quarters
- 2 medium turnips, peeled and large diced
- 1 large sweet potato, peeled and large diced
- 4 pounds precooked crawfish (I don’t have access to fresh crawfish, at my seafood stations the crawfish have been pre-cooked)
- parsley, Old Bay Seasoning, and extra lemon wedges, for optional garnish
- In a large stockpot, place water, peppercorns, red pepper flakes, celery salt, dill, sea salt, garlic powder, cloves, paprika, and lemon. Bring to boil. Cover. Reduce heat and simmer for 30 minutes.
- Add sausage, turnips, and sweet potatoes. Increase heat to a medium-low and cook until the turnips and sweet potatoes are tender, about 30 minutes. Add crawfish. Continue cooking until the crawfish are heated through, about 3-4 minutes.
- Drain water. Garnish with parsley, seasoning, and lemon wedges. Dig in!