Crawfish Boil
Ingredients
- 5 pound crawfish fresh or frozen
Boil
- 8-10 cups water more or less depending on the pan size
- 1 oranges quartered
- 1 lemons quartered
- 1 onions quartered
- 8 cloves garlic smashed
- 3 bay leaves
- 1 celery stalk
- 3 tablespoons Cajun seasoning
- 1/2 tablespoons chilli flakes
- 1/4 cup white vinegar
- 3 tablespoons soy sauce or Worcestershire
- 2 tablespoons butter
Add on #1
- 2 Smoked Sausages cut in 1 inch chunks
- 2 cups baby potatoes
Add on #2
- 3-4 corns on the cob
- 2 cups green beans
Butter Sauce (optional)
- 4 Tablespoons melted butter
- 1 tablespoons cajun seasoning
- 1 tablespoons fresh parsley minced
Instructions
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Rinse crawfish thoroughly in cold water until the water runs clear to remove any dirt. Discard any dead crawfish, live ones are essential for safety and flavor.
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Fill a large stockpot, dutch oven or outdoor burner pot with water and bring to a boil. Add Cajun seasoning, salt, bay leaves, garlic, onions, lemons, oranges, vinegar and herbs. The water becomes a seasoned broth.
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Add red potatoes and sausage, cooking until just about tender (roughly 10–15 minutes).
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Carefully lower in the crawfish, corn and green beans, and press them below the surface. Cover and boil for a few minutes . The crawfish should turn bright red when done.
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Turn off the heat but let the pot sit, covered, for 10–30 minutes. This soaking period allows the seasoning to fully absorb into every component.
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Drain the boil and spread on a newspaper lined table, tray or large platters.
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Optionally we love brushing the whole platter with a garlic herb butter which is a MUST make!
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Serve immediately with your guests while hot.
Recipe Video
Recipe Notes
Tips for Best Crawfish Boil Recipe
- Buy live, fresh crawfish. The fresher they are, the better the flavor and texture. Avoid dead ones before boiling.
- Purge properly to remove any dirt. Multiple fresh water rinses help remove mud and debris.
- Season generously! Don’t be shy with Cajun boil seasoning, vinegar, Worcestershire and liquid boil because the broth is the vehicle for flavor.
- Don’t rush the soak! Letting the pot sit after boiling deepens flavor and tenderizes ingredients.
- Use enough water always. Too little water dilutes seasoning so aim for water that fully covers all ingredients.
- Outdoor setup: Use large pots and burners work best outdoors while for a smaller home version, stovetop with a Dutch oven and lid works too.
What is a crawfish boil?
A crawfish boil is a communal seafood feast where crawfish and accompaniments like corn, potatoes and sausage are boiled together in a heavily seasoned pot, often enjoyed outdoors with friends and family.
How long do you boil crawfish?
Crawfish typically boils for just a few minutes until it turns bright red, then the heat is turned off and they soak in the seasoned broth for flavor.
Can I use frozen crawfish?
Yes especially if live crawfish are hard to find, this recipe works well with thawed frozen crawfish.
What seasoning should I use?
Traditional Cajun or seafood boil seasoning blends, dry or liquid provide the bold flavor profile typical of Louisiana boils.
What should I serve with a crawfish boil?
Corn on the cob, red potatoes, smoked sausage, and garlic butter are classic sides. Some people add shrimp, crab, or even Brussels sprouts. On the side we love some Air Fryer Garlic Bread, Zucchini Fries, Air Fryer Sweet Potato Fries and Air Fryer Frozen French Fries.
How do I store leftover boil?
Leftovers can be refrigerated for a couple of days; freeze the broth for soups or gumbo later.