Louisiana Crawfish Boil
Spicy Louisiana Crawfish Boil with crawfish, corn, potatoes, and sausage, cooked in a bold Cajun seasoning blend—perfect for gatherings!
Ingredients
Main Ingredients:
- 10 lbs live crawfish, cleaned and purged
- 6 ears corn, cut into halves
- 2 lbs small red potatoes
- 2 lbs smoked sausage (Andouille or Cajun-style), sliced
- 1 large onion, quartered
- 1 lemon, halved
- 8 cloves garlic, smashed
Seasonings & Spices:
- 1 cup Cajun seasoning (such as Zatarain’s or Tony Chachere’s)
- 1/4 cup salt (adjust to taste)
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp cayenne pepper (optional for extra heat)
- 1 tbsp garlic powder
- 3 bay leaves
For Serving:
- Melted butter
- Hot sauce
- Fresh parsley or green onions for garnish
Instructions
Prepare the Crawfish:
- Rinse crawfish thoroughly under cold water.
- Place them in a large tub with clean water and let them soak for 20 minutes to purge any dirt.
Boil the Water:
- Fill a large stockpot (at least 30 quarts) with water and bring it to a boil over high heat.
- Add Cajun seasoning, salt, black pepper, paprika, cayenne, garlic powder, bay leaves, onion, garlic, and lemon. Stir well.
Cook the Potatoes & Sausage:
- Add potatoes and let them cook for 10 minutes.
- Add sausage and cook for another 5 minutes.
Add the Corn & Crawfish:
- Add corn and crawfish to the pot, stirring well to coat with seasoning.
- Boil for 3-5 minutes, then turn off the heat.
Let It Soak:
- Let the crawfish soak in the spicy broth for 20 minutes. This helps them absorb all the flavors.
Drain & Serve:
- Drain the crawfish and spread them on a newspaper-covered table or large tray.
- Serve with melted butter, hot sauce, and extra seasoning.
Notes
- How to Purge Crawfish: Soak crawfish in clean water twice to remove dirt and debris before cooking.
- Spice Level: Adjust the heat by adding more or less cayenne pepper and Cajun seasoning.