Crawfish Boil (The Best Crawfish Recipe!)
Prep some mouthwatering crawfish boil just like how it's done in New Orleans! Fresh, juicy, and savory, it's a mix of live crawfish, corn, red potato, and smoked sausage, all boiled together in a flavorful blend of Louisiana and Cajun seasonings.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Remove all the ingredients using a strainer and serve immediately. Discard the crawfish boil water.