Crawfish Boil Recipe
This crawfish boil recipe is made with juicy crawfish, sausage, corn, and potatoes boiled in a deeply flavorful Cajun-style broth and finished with melted butter and Cajun seasoning. It’s an easy way to make a classic Louisiana-inspired crawfish boil at home.
Equipment
Ingredients
- 5 lbs Live Crawfish , (Frozen Crawfish can be used too, just thaw and clean before using)
- 1 lb Louisiana Crawfish Shrimp and Crab Boil Complete Seasoning
- 1/4 cup Vinegar
- 1/4 cup Hot Sauce
- 2 tbsps Chicken Bouillon
- 64 oz Chicken Broth, (8 cups)
- 2 Yellow Onions, (cut into quarters)
- 3 Celery Stalks, (cut into chunks)
- 2 Green Bell Peppers, (cut into chunks)
- 3 Bay leaves
- 10 Garlic Cloves, (smashed - place garlic on a cutting board and lay the flat side of a knife on top. Strike it with your palm to smash the garlic, this helps release the flavors)
- 2 Oranges, (cut in half)
- 3 Lemons , (cut in half)
- 1/2 cup Salted Butter, (one stick)
- 1 lb Andouille Sausage
- 1 lb Red Potatoes
- 8 pieces Corn on the Cob
- 1/4 cup Smashed Garlic Boil Booster, (optional)
For Serving
- 1 cup Salted Butter, (melted)
- Cajun Seasoning, (for garnish)
- Fresh Parsley, (chopped)
- Lemon Juice, (use about 1-2 lemons cut in half and squeeze on top of the crawfish before serving)
- Hot Sauce
Instructions
- Wash crawfish. Clean your kitchen sink well, then fill with enough water to submerge the crawfish. (You can also use a large cooler to do this) Add the crawfish and let them sit for about 5 minutes, then begin rinsing them until all of the mud and sand is rinsed off and the water is clear. Be sure to pick out any debris and any dead, floating, or straight-tailed crawfish. 5 lbs Live Crawfish
- Make the crawfish boil water. Fill a large pot with water about halfway over high heat. Add vinegar, hot sauce, chicken broth, chicken bouillon, Louisiana Crawfish boil seasoning, onions, celery, bell peppers, bay leaves, and garlic. Cut oranges and lemon in half and squeeze the juices into the pot and then add them into the water. Stir everything together and bring to a rolling boil. (Pro tip: if you have a power burner on your stove, I recommend using that - it'll allow the liquid to come to a boil faster) 1/4 cup Vinegar 1/4 cup Hot Sauce 64 oz Chicken Broth 2 tbsps Chicken Bouillon 1 lb Louisiana Crawfish Shrimp and Crab Boil Complete Seasoning 2 Yellow Onions 3 Celery Stalks 2 Green Bell Peppers 3 Bay leaves 10 Garlic Cloves 2 Oranges 3 Lemons
- Once boiling, add butter, potatoes, sausage, ears of corn, and let it boil for 5-10 minutes. 1/2 cup Salted Butter 1 lb Andouille Sausage 1 lb Red Potatoes 8 pieces Corn on the Cob
- Place crawfish in the wire basket insert and sink the crawfish into the water. (If you don't have a basket insert, simply add to the broth) Cook for 5 minutes, until the crawfish turn bright red, then remove from the heat.
- Add about 10 ice cubes to the water to cool it down, then add in the boil booster and stir to combine. Cover with a lid and allow the crawfish to soak in the broth for 15-30 minutes - this allows the crawfish to absorb all of the flavors of the broth. Once the crawfish begin to sink into the water, that means they've absorbed the broth and are ready to eat. 1/4 cup Smashed Garlic Boil Booster
- Roll out newspaper or a large aluminum foil pan. Remove the wire basket from the pot (or use a strainer) to remove the crawfish and add to the serving dish.
- Pour melted butter on top and add a dash of Cajun seasoning on top. Garnish with fresh parsley and a squeeze of lemon juice and hot sauce. 1 cup Salted Butter Cajun Seasoning Fresh Parsley Lemon Juice Hot Sauce
Notes
- Clean your crawfish!!! They don't call crawfish mudbugs for no reason! I usually get a cooler or fill up my sink with water and rinse them until the dirty water runs clean. Drain crawfish. For me, it usually takes about 3 rinses to get all of the mud and dirt off. If your crawfish come in a mesh bag, I recommend dumping them into a large sink and rinsing that way or dumping into a cooler and opening the drain for the water to come out. Those crawfish shells are dirty so don't skip this step!
- Don't overcook the crawfish! After about 5 minutes, you'll see the crawfish shells turn bright red. As soon as this happens, turn off the heat and let them soak up all of the delicious flavors of the broth.
- Remove dead crawfish! Be sure to pick out any dead crawfish prior to adding them to the pot. While rinsing the crawfish, if you see any that are floating or just not moving, remove them and throw away. You don't want to eat dead crawfish, it's possible the meat has gone bad.
Nutrition
Calories: 865kcal, Carbohydrates: 72g, Protein: 32g, Fat: 60g, Saturated Fat: 29g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 17g, Trans Fat: 2g, Cholesterol: 192mg, Sodium: 2173mg, Potassium: 2361mg, Fiber: 26g, Sugar: 20g, Vitamin A: 29422IU, Vitamin C: 83mg, Calcium: 223mg, Iron: 15mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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