Cajun Crawfish Boil
A traditional crawfish boil features creamy potatoes, sweet corn, spicy sausage, and bright red crawfish, creating a communal and flavorful dining experience.
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Instructions
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Start boiling 5 quarts water with 2 (8-ounce) clam juice bottles, 2 (3-ounce) boil seasoning bags, 2 halved large lemons, 2 tablespoons Old Bay, 2 tablespoons fine salt, 1 quartered sweet onion, 6 bay leaves, 1 bunch fresh thyme, and 3 halved heads garlic in a large stockpot; maintain a steady boil for 10 minutes.
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Add 2 pounds small red potatoes and cook, covered, for 10 minutes.
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Incorporate 2 pounds of 1 1/2-inch andouille sausage chunks and 4 ears of corn cut into thirds, cooking covered for 5 minutes.
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Stir in 6 pounds whole crawfish, cook for 2 to 3 minutes, then remove from heat and let steep, covered, for 15 minutes until bright red and well seasoned.
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While steeping, combine 1/2 cup melted butter, finely grated zest from 1 lemon, and 1 grated garlic clove in a large bowl.
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Once steeped, transfer the crawfish, potatoes, corn, and sausage to the butter bowl, tossing to evenly coat; discard the onion, garlic, herbs, and spice bags. Serve.