For this classic Louisiana bayou crawfish boil recipe, crawfish are poached in water with onion, lemon, bay leaf, and garlic.
Game plan: Unless you bought them prepurged, the crawfish will have to be soaked in an ice chest full of fresh water for about 10 minutes before cooking, to clean their exterior and cause them to spit up the swampy muck in their intestines.
For more New Orleans-style inspiration, check out our Mardi Gras recipes.
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...