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In Louisiana, a "boil" is a mixture of dried spices used to flavor the stock in which crawfish, shrimp or blue crabs are boiled.
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| What You Need: |
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¼ cup mustard seeds
¼ cup coriander seeds
2 tablespoons dill seeds
2 tablespoons whole allspice
1 tablespoon ground doves
4 dried hot red chilies, each about 1½ inches long, washed, stemmed and coarsely crumbled
3 medium-sized bay leaves, finely crumbled
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| How To Cook: |
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1. Mix the mustard, coriander, dill, allspice, cloves, chilies and bay leaves together in a jar, cover tightly and store the boil at room temperature.
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