Louisiana Style Crawfish Boil (Print version)
Spicy crawfish, potatoes, corn, and sausage simmered together for a rich Southern meal perfect for sharing.
# What you'll need:
→ Seafood
01 - 4 lb live crawfish, purged and rinsed
→ Vegetables
02 - 1½ lb small red potatoes, halved if large
03 - 4 ears corn, cut into thirds
04 - 1 large yellow onion, quartered
05 - 1 head garlic, halved crosswise
06 - 2 lemons, halved
→ Sausage
07 - 1 lb smoked sausage (Andouille or Kielbasa), sliced into 2-inch pieces
→ Broth & Seasonings
08 - 4 gallons water
09 - ½ cup Cajun or Creole seasoning (plus extra for serving)
10 - 3 bay leaves
11 - 1 tbsp black peppercorns
12 - 1 tbsp paprika
13 - 2 tbsp kosher salt
14 - 1 tbsp hot sauce (optional, to taste)
→ For Serving
15 - Melted butter (optional)
16 - Extra Cajun seasoning
17 - Lemon wedges
18 - Chopped parsley (optional)
# How to make it:
01 - Fill a large stockpot with 4 gallons of water. Add Cajun seasoning, bay leaves, black peppercorns, paprika, salt, hot sauce, onions, garlic, and lemons (squeeze juice into the water, then add the halves). Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling broth. Cook for 10 minutes.
03 - Add smoked sausage and corn. Boil for 10 minutes more.
04 - Add live crawfish to the pot. Stir well, cover, and boil for 5–7 minutes, until crawfish are bright red and cooked through.
05 - Turn off heat and allow the crawfish and vegetables to soak in the seasoned broth for an additional 15–20 minutes for maximum flavor.
06 - Using a slotted spoon, transfer crawfish, potatoes, sausage, and corn to a large serving platter or spread over newspaper on a table.
07 - Sprinkle with extra Cajun seasoning, chopped parsley, and serve with lemon wedges and melted butter if desired.
# Expert suggestions:
01 -
- The communal experience of gathering around a newspaper-lined table, eating with your hands, and sharing stories between bites
- That incredible moment when you lift the lid and steam carries spices through the air, letting everyone know feast time is near
- The way potatoes and corn soak up all that Cajun broth, becoming almost as coveted as the crawfish themselves
02 -
- Always buy crawfish the day you plan to cook them—they need to be alive and active when they hit the pot
- That soaking period after turning off the heat is absolutely crucial for flavor development
- Have a massive pot ready because everything needs room to swim freely in that boiling liquid
03 -
- Add a couple of oranges to the boil liquid for unexpected sweetness that balances the heat
- Toss in mushrooms or artichokes during the last 5 minutes if you want to stretch the feast