Hot and Spicy Crawfish Boil Recipe

Asian- and African-based culinary traditions are tethered because of the ancient trade routes and spice roads: the use of chilies for heat and flavor; inflections of ginger and turmeric; the prevalence of rice, leafy greens, pork belly, and seafood; flash-frying techniques; an appreciation for umami. Down in the Caribbean Islands, once the transatlantic slave trade ceased, indentured Chinese immigrants filled the labor void. And just as Blacks migrating north from the reconstructed South created culturally vibrant enclaves in New York and Philadelphia, so, too, did Chinese families.

This grouping of recipes — Hot and Spicy Crawfish Boil With Collard Green Spring Rolls and NY Cherry-Ginger Spritz — is a mash-up with nods to Caribbean, Chinese, and Black cultures, a Jamaican-Louisiana-style crawfish boil served with crispy, spicy Chinatown-style spring rolls made with traditional Southern greens. The classic New York–inspired spritzer harkens back to red drink. It’s the ideal celebration menu for a summer gathering.

Serves 4 to 6

Ingredients

• 2 tablespoons vegetable oil
• 2 small yellow onions, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 4 celery stalks, peeled and finely chopped
• 4 cups chicken stock or seafood stock
• 4 cups water
• 1 cup dry white wine
• 2 pounds small yellow potatoes
• 1 small acorn squash, seeded and cut into 8 pieces
• 6 bay leaves
• 2 sprigs fresh thyme
• 1 tablespoon berbere spice
• 2 teaspoons kosher salt
• 1 teaspoon cayenne pepper
• 4 ears fresh corn, cut in half
• 2 pounds whole crawfish

Directions

Heat the oil in a large stockpot over medium heat. Add the onions, peppers, and celery, and cook for 3 to 4 minutes, until softened. Stir in the stock, water, and wine and bring to a boil. Add the potatoes, squash, bay leaves, thyme, berbere spice, salt, and cayenne pepper to the pot. Lower the heat to medium-low and simmer for 10 minutes.

Add the corn to the pot and simmer 5 minutes more, then add the crawfish to the pot, cover, and simmer for 5 minutes. Turn off the heat and let the boil rest for 5 minutes before serving.

The best way to serve the boil: Line a table with newspaper or butcher paper. Strain the boil through a colander, then pour the boil across the paper so your guests can reach right in for an ear of corn, a crawfish, or a potato. Have on hand bowls to discard shells and lots of napkins.

Note: You can substitute tail-on shrimp if crawfish is not readily available. 

Cook With Chef Todd

Cover photography by Clay Williams; Cover design by Mumtaz Mustafa

Two more recipes from Roots, Heart, Soul for AARP members to try:

Collard Green Spring Rolls

These crispy, spicy Chinatown-style spring rolls are made with traditional Southern greens.

NY Cherry-Ginger Spritz

The classic New York–inspired spritzer hearkens back to red drink, also known as “red drank,” and has a rich history among West Africans and people of African heritage in the Americas.

Read about Todd Richards’ book, Roots, Heart, Soul.