2 tb Coriander seeds
2 tb Cumin seeds
2 tb Mustard seeds
2 tb Dill seeds
3 Bay leaves
6 qt Water
1/4 c Kosher salt
3 tb Freshly-ground black pepper
1/4 c Cider vinegar
2 Whole Lemons
4 tb Cayenne pepper
1 sm Onion; spiked with
10 Whole cloves
3 Celery ribs
5 lb Fresh live Louisiana crawfish

Combine the spice seeds and bay leaves in a piece of cheesecloth and tie to form sachet. In a large pot combine water, salt, pepper, vinegar, lemons, cayenne, onion, celery and spice sachet and bring to a boil. Allow mixture to boil for 20 minutes. Add crawfish and cook for 5 minutes. Remove from heat, cover and let stand for 15 minutes. Drain and serve with hot sauce. This recipe yields 6 to 8 servings.