Louisiana Style Crawfish Boil (Print version)
Spicy crawfish simmered with potatoes, corn, sausage, and bold Cajun seasonings for a vibrant Southern dish.
# What you'll need:
→ Seafood
01 - 5 pounds live crawfish, rinsed and purged
→ Vegetables
02 - 6 ears corn, cut into thirds
03 - 2 pounds small red potatoes, halved if large
04 - 2 yellow onions, quartered
05 - 1 head garlic, halved horizontally
06 - 2 lemons, halved
→ Meats
07 - 1 pound smoked Andouille sausage, sliced into 2-inch pieces
→ Seasonings & Spices
08 - 1/2 cup Cajun seasoning, plus extra for serving
09 - 2 tablespoons kosher salt
10 - 2 tablespoons black peppercorns
11 - 4 bay leaves
12 - 1 teaspoon cayenne pepper
13 - 1/4 cup hot sauce
14 - 3 tablespoons paprika
→ Other
15 - 1 stick (1/2 cup) unsalted butter
16 - 8 quarts water
# How to make it:
01 - Fill a large stockpot (at least 12-quart) with 8 quarts water. Add Cajun seasoning, kosher salt, black peppercorns, bay leaves, paprika, and hot sauce. Squeeze juice from lemons into the water, then add the lemon halves. Bring to a rolling boil over high heat.
02 - Once boiling, add potatoes, onions, and garlic. Boil for 10 minutes until potatoes begin to soften.
03 - Add corn pieces and sliced sausage to the pot. Continue boiling for 10 minutes more.
04 - Add live crawfish to the pot. Stir well to distribute, cover with lid, and cook for 5 to 7 minutes until crawfish shells turn bright red.
05 - Turn off heat and stir in butter until melted. Let crawfish soak in seasoned liquid for 10 to 15 minutes to absorb maximum flavor.
06 - Using slotted spoon, transfer crawfish, vegetables, and sausage to large serving trays or spread directly onto newspaper-lined table. Sprinkle with additional Cajun seasoning if desired. Serve immediately while hot.
# Expert suggestions:
01 -
- Theres something magical about gathering around a newspaper-lined table, everyone digging in with their hands, sharing food and stories without pretense
- The spice blend soaks into everythingpotatoes become little flavor bombs, corn gets sweet and smoky, and that sausage ties it all together
02 -
- Dead crawfish can make you sick, so sort through them carefully and toss any that do not move when touched
- The soaking time after cooking is just as important as the boil itselfthat is when all that seasoning really penetrates the shells
03 -
- Purge your crawfish in salted water for 15 minutes before cooking to clean them thoroughly
- Add halved oranges to the boil for a subtle citrus sweetness that cuts the heat