International Cuisine > Regional American Cuisine > Cajun & Creole Cuisine > Crawfish Boil Recipe

Louisiana Crawfish Boil

This classic Louisiana Crawfish Boil recipe brings the authentic flavors of the bayou to your backyard. It's a communal feast featuring succulent crawfish, spicy sausage, corn on the cob, and potatoes, all boiled together in a flavorful broth. Get ready to get your hands dirty!

Prep Time
30 minutes
Cook Time
1-1.5 hours
Servings
8-10
Ingredients
  • 10 lbs Live Crawfish
  • 2 lbs Smoked Sausage (Andouille recommended)
  • 5 lbs Small Red Potatoes
  • 6 Ears of Corn
  • 3 Onions
  • 1 head Garlic
  • 6 Lemons
  • 1 package Crawfish Boil Seasoning (Zatarain's, Louisiana Fish Fry)
  • 1/4 - 1/2 cup Cayenne Pepper (optional)
  • to taste Hot Sauce (optional)
  • 4 Bay Leaves
  • 1 cup White Vinegar
  • as needed Water

Purging the Crawfish

Thoroughly rinse the live crawfish in a large container with cold water. Remove any dead crawfish (they won't curl up when cooked). Repeat the rinsing process several times until the water runs clear. Some people add salt to the water to help purge the crawfish, but this is optional.

Preparing the Boil

Fill a large crawfish boiling pot (at least 60 quarts) about 2/3 full with water. Bring the water to a rolling boil over high heat.

Adding the Seasoning

Once the water is boiling, add the crawfish boil seasoning, cayenne pepper (if using), hot sauce (if using), bay leaves, white vinegar, onions (quartered), garlic (halved), and lemons (halved). Stir well to dissolve the seasoning. Let the mixture boil for 15-20 minutes to allow the flavors to meld.

Adding the Potatoes and Sausage

Add the potatoes and sausage to the boiling water. Cook for 20-25 minutes, or until the potatoes are almost tender.

Adding the Corn

Add the corn on the cob to the pot. Cook for 10 minutes.

Adding the Crawfish

Gently add the live crawfish to the boiling pot. Bring the water back to a boil, then cook for 3-5 minutes, or until the crawfish turn bright red. Be careful not to overcook them, as they will become tough.

Soaking the Crawfish

Turn off the heat and let the crawfish soak in the seasoned water for 15-20 minutes. This allows them to absorb the flavor of the boil. Taste a crawfish to check for seasoning and adjust soaking time accordingly. If you like them spicier, let them soak longer.

Serving

Drain the crawfish boil and spread it out on a large table covered with newspaper. Serve immediately with your favorite sides, such as cocktail sauce, remoulade sauce, and crusty bread.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and varies depending on the specific ingredients used. This estimate is based on crawfish, sausage, potatoes, and corn cooked with a standard boil seasoning.

Calories: ~120
Protein: ~15g
Fat: ~5g
Carbohydrates: ~5g
Sodium: ~500mg

Other Considerations for Nutrition

Crawfish boils can be high in sodium due to the boil seasoning. Consider using a low-sodium boil seasoning or adjusting the amount to your preference. The type of sausage used will also significantly impact the fat content. Andouille sausage is traditionally high in fat.

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FAQ

  • How do I know if the crawfish are cooked?

    Crawfish are cooked when they turn bright red and their tails curl up. If the tails are straight, they were likely dead before cooking and should not be eaten.
  • How do I reheat leftover crawfish?

    Reheating crawfish is not recommended as it can make them tough. However, if you must reheat them, steam them gently for a few minutes until heated through.
  • Can I use frozen crawfish?

    While fresh, live crawfish are ideal, frozen crawfish can be used. Thaw them completely before adding them to the boil, and reduce the cooking time slightly.
  • What kind of sausage is best for a crawfish boil?

    Andouille sausage is the most traditional choice, as it adds a spicy, smoky flavor to the boil. However, any smoked sausage can be used.