A favorite summer beer snack can also become a hearty dinner if you boil crayfish with vegetables and sausages. This boilie recipe is also different in that first, spices are boiled down in the water, saturating it with a spicy taste and aroma, and then vegetables and, last of all, crayfish are added. But so that the whole lunch does not have to be thrown away, make sure that not a single "sleeping" cancer gets into the broth. Pay special attention to cleaning and sorting them.

Ingredients

• 4.5 kg. live crayfish 1.2 kg. small potatoes with a red skin, if the tubers are more than 5 cm in diameter, cut them in half 8 corn cobs, cut in half 450 gr. anduy sausages, cut into 2.5 cm pieces. 1 tbsp. l. black peppercorns 1 tbsp. l. coriander seeds 2 tbsp. l. cloves 1.5 tbsp. l. allspice peas 23 l. water 450 gr. coarse salt 4 tbsp. l. cayenne pepper 2 tbsp. l. garlic powder 2 tbsp. l. paprika 1 tbsp. l. onion powder 1 tbsp. l. dried thyme 1 tbsp. l. dried oregano 1 tbsp. l. mustard powder 1 tbsp. l. dried dill 6 bay leaves, crushed 2 heads of garlic, unpeeled, but divided into cloves

Directions

1. Grind black pepper, cloves, coriander and allspice in a mill or coffee grinder for 10 to 15 seconds. In a saucepan with a volume of 50 liters. pour 23 l. water and add ground spices, salt, cayenne pepper, garlic and onion powder, paprika, thyme, oregano, dry mustard, dill and bay leaf. Cover the saucepan and bring to a boil over high heat for 40 minutes. Rinse the crayfish well so that no dirt and sludge remains on them. Put them in a large container, fill with cold water and rinse. Then transfer a few pieces to a colander and wash under running water. Take away trash and dead crayfish. Pour the dirty water out of the container and put the crayfish back into it. Repeat the whole process 6 - 8 times until the water in the container after the crayfish is clear. When the seasoned water boils, add the potatoes, corn, garlic, and sausage to the pot. Cover and cook for 10 minutes. Immerse the crayfish in broth, cover and cook for 3 minutes. Turn off the stove and leave the saucepan with the lid closed for 10 minutes. Then drain and serve immediately.

Boiled crayfish....super

• Serves: 10 People
• Prepare Time: -
• Cooking Time: 1 hour 55 m
• Calories: -
• Difficulty: Easy

A favorite summer beer snack can also become a hearty dinner if you boil crayfish with vegetables and sausages. This boilie recipe is also different in that first, spices are boiled down in the water, saturating it with a spicy taste and aroma, and then vegetables and, last of all, crayfish are added. But so that the whole lunch does not have to be thrown away, make sure that not a single "sleeping" cancer gets into the broth. Pay special attention to cleaning and sorting them.

Ingredients

• 4.5 kg. live crayfish 1.2 kg. small potatoes with a red skin, if the tubers are more than 5 cm in diameter, cut them in half 8 corn cobs, cut in half 450 gr. anduy sausages, cut into 2.5 cm pieces. 1 tbsp. l. black peppercorns 1 tbsp. l. coriander seeds 2 tbsp. l. cloves 1.5 tbsp. l. allspice peas 23 l. water 450 gr. coarse salt 4 tbsp. l. cayenne pepper 2 tbsp. l. garlic powder 2 tbsp. l. paprika 1 tbsp. l. onion powder 1 tbsp. l. dried thyme 1 tbsp. l. dried oregano 1 tbsp. l. mustard powder 1 tbsp. l. dried dill 6 bay leaves, crushed 2 heads of garlic, unpeeled, but divided into cloves

Directions

1. Grind black pepper, cloves, coriander and allspice in a mill or coffee grinder for 10 to 15 seconds. In a saucepan with a volume of 50 liters. pour 23 l. water and add ground spices, salt, cayenne pepper, garlic and onion powder, paprika, thyme, oregano, dry mustard, dill and bay leaf. Cover the saucepan and bring to a boil over high heat for 40 minutes. Rinse the crayfish well so that no dirt and sludge remains on them. Put them in a large container, fill with cold water and rinse. Then transfer a few pieces to a colander and wash under running water. Take away trash and dead crayfish. Pour the dirty water out of the container and put the crayfish back into it. Repeat the whole process 6 - 8 times until the water in the container after the crayfish is clear. When the seasoned water boils, add the potatoes, corn, garlic, and sausage to the pot. Cover and cook for 10 minutes. Immerse the crayfish in broth, cover and cook for 3 minutes. Turn off the stove and leave the saucepan with the lid closed for 10 minutes. Then drain and serve immediately.

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