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Crawfish Boil

Crawfish Boil
   

Get ready to make a New Orleans-style crawfish boil right at home! Fresh, juicy, and oh-so-savory, it’s a delicious mix of live crawfish, corn, red potatoes, and smoked sausage all boiled together with a bold blend of Louisiana and Cajun seasonings.

 

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Ingredients You’ll Need

  • Crawfish – I prefer using live ones for the freshest taste, but frozen can also be used. Just keep in mind the difference in cooking time (see instructions below)
  • Smoked sausage – you can use any kind, but Andouille sausage is the most traditional option
  • Small red potatoes
  • Corn
  • Garlic
  • Lemon – for added tang and freshness
  • Louisiana Crawfish Shrimp and Crab Boil spice mix, which you can buy on Amazon
  • Cajun seasoning
  • Lemon and pepper seasoning
  • Water

See the recipe card for full information on ingredients.

 

How To Make Crawfish Boil

Outside of Louisiana, it’s easier than ever to find live crawfish these days, especially in California and the coastal cities.

Shopping Tip for Crawfish: let me share a secret, if you live close to any Vietnamese markets or Asian grocery stores, you will definitely find them in big buckets, alive and kickin’, especially when they are in season. If you manage to get your hands on some, here’s a step-by-step on how to make a traditional crawfish boil:

Fill up a big pot with water and bring it to a boil. Throw in the Louisiana Crawfish Shrimp and Crab Boil mix, Cajun seasoning, and lemon pepper seasoning, and give it a good stir to get the party started.

Once it’s boiling, toss in the garlic, corn, potatoes, sausage, and lemon slices. Cover it up and let it cook for about 10 minutes. Check the boil water—if it’s too salty, add some more water. Too bland? Just sprinkle in more seasoning until it tastes right.

Now, add the crawfish to the pot and let them cook for 3-4 minutes with the lid on. Turn off the heat and let them soak for about 10 minutes. The longer they soak, the spicier they’ll get, so adjust based on how bold you’re feeling!

Quick tip: Once the shells turn red, the crawfish are cooked. Don’t let them go too long, or they’ll end up tough and chewy.

Scoop everything out with a strainer, pile it onto a big platter, and serve it up hot! Don’t keep the boil water—you’re done with that. Enjoy!

How Long To Boil Crawfish

For live crawfish, it takes 3-4 minutes in hot boiling water, with the lid covering the pot. You can check for visual cues like the color turning red or bright red.

For frozen ones, thaw them at room temperature before boiling. Boil for 1 minute since they are already pre-cooked.

How Do You Eat Crawfish

I have to admit, the first time I tried this dish, it was far from an elegant experience. I had no idea what I was doing and ended up with more shells than actual meat.

Regardless of how you eat them, your hands will definitely get dirty. But that’s part of the charm of any crawfish recipe! Here’s how you can get the most out of this delicious seafood dish:

  • First, pull off the head of the crawfish.
  • Next, peel the shell off the tail, starting at the end farthest away from its tail. Peel on the side of the shell to expose the meat.
  • Pull the tail out of the shell and enjoy!

The best part of this seafood is in its head! The yellow “fat” (which is actually a liver-like organ) is so creamy and delicious, and it certainly tastes like uni (sea urchin).

You may also eat the claws if they are big enough. Just crack the shell of the claws by gently biting down with your teeth. Remove the shell to expose the meat.

Pro Tip: You may wear a pair of disposable gloves to keep your hands clean!

 
 
 

Crawfish Boil (The Best Crawfish Recipe!)

Ingredients  

  • 3 lbs (1.35kg) crawfish
  • 8 -10 cups water
  • 6 oz (175g) Louisiana Crawfish Shrimp & Crab Boil
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon Lemon Pepper seasoning
  • 1 head garlic, unpeeled but separated
  • 3 ears corn, cut into 2-inch (5cm) pieces
  • 12 oz (350g) small red potatoes, halved
  • 14 oz (400g) smoked sausage, cut into chunky pieces (Hillshire Farms)
  • 1 lemons, sliced into rounds
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Instructions 

  • Fill a large pot with water and bring it to a boil. Add the Louisiana Crawfish Shrimp and Crab Boil spice mix, Cajun seasoning, and lemon pepper seasoning. Stir well to a rolling boil.
  • Add the garlic, corn, potatoes, sausage, and lemon slices. Cover the pot and cook for 10 minutes. Taste the crawfish boil water. If it’s too salty, add more water. If it’s too bland, add more seasonings to taste.
  • Transfer the crawfish to the pot and cook for 3-4 more minutes, with the lid covered. Turn off the heat and let the crawfish soak for 10 minutes. The longer they soak, the spicier they will be.
     
    Pro tip: As soon as the shells turn red, the crawfish are done cooking. Don’t overcook them as they can become tough and chewy.
  • Remove all the ingredients using a strainer and serve immediately. Discard the crawfish boil water.
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