Louisiana Style Crawfish Boil (Printable Version)
Spicy Louisiana crawfish boil with potatoes, corn, and smoked sausage in a rich, seasoned broth.
# 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)
# Method:
01 - Fill an extra-large stockpot with 4 gallons of water. Add Cajun seasoning, bay leaves, black peppercorns, paprika, salt, hot sauce, quartered onions, halved garlic head, and lemon halves. Squeeze the lemon juice into the water before adding the rinds. Bring the mixture to a rolling boil over high heat.
02 - Add the halved red potatoes to the boiling broth. Cook for 10 minutes until partially tender.
03 - Add the sliced smoked sausage and corn pieces to the pot. Boil for an additional 10 minutes until the sausage is heated through and corn begins to tenderize.
04 - Add the live crawfish to the pot. Stir thoroughly to distribute heat evenly. Cover the pot and boil for 5 to 7 minutes, or until the crawfish shells turn bright red and the meat is opaque and cooked through.
05 - Turn off the heat completely. Allow the crawfish and vegetables to soak in the seasoned broth for an additional 15 to 20 minutes. This resting period enables the spices to fully penetrate the seafood and vegetables for optimal flavor.
06 - Using a slotted spoon or strainer, transfer the crawfish, potatoes, sausage, and corn to a large serving platter. Alternatively, spread the boiled feast over newspaper-lined tables for traditional presentation. Sprinkle generously with additional Cajun seasoning and chopped parsley. Serve with lemon wedges and melted butter on the side.
# Chef's Tips:
01 -
- Everything cooks in one pot, leaving more time for gathering and less time scrubbing
- The communal experience turns dinner into an event people talk about for years
02 -
- Soak live crawfish in fresh salted water for 10 to 15 minutes before cooking, then rinse until the water runs clear
- The soaking time after cooking is actually more important than the boiling time for flavor development
03 -
- Cover the table with layers of newspaper or butcher paper for easy cleanup afterward
- Set up a separate bowl for shells so everyone has somewhere to toss them while eating