Spicy Cajun Crawfish Boil (Print Version)
A festive Southern classic featuring tender crawfish, smoky sausage, and vegetables infused with bold Cajun spices.
# What You Need:
→ Seafood
01 - 4 lbs live crawfish, rinsed and purged
→ Meats
02 - 1 lb andouille sausage, sliced into 1-inch pieces
→ Vegetables
03 - 4 ears corn, cut into thirds
04 - 1 lb baby red potatoes, halved if large
05 - 1 large yellow onion, quartered
06 - 1 head garlic, halved crosswise
07 - 2 lemons, halved
→ Seasonings & Spices
08 - 1/2 cup Cajun seasoning blend
09 - 2 tbsp kosher salt
10 - 2 tbsp paprika
11 - 1 tbsp cayenne pepper (adjust to taste)
12 - 2 bay leaves
13 - 1 tbsp black peppercorns
→ Other
14 - 6 quarts water
15 - 1/4 cup unsalted butter, optional
16 - Fresh parsley, chopped, for garnish (optional)
# How to Make It:
01 - In a large stockpot (at least 10 quarts), combine water, Cajun seasoning, salt, paprika, cayenne pepper, bay leaves, black peppercorns, quartered onion, and halved garlic. Squeeze the lemons into the water before adding the halves. Bring the mixture to a rolling boil.
02 - Add the baby red potatoes to the boiling liquid. Cook for 10 minutes.
03 - Add the sliced andouille sausage and corn to the pot; continue boiling for 10 minutes.
04 - Add the live crawfish to the pot. Stir gently to submerge, then cover and cook for 5-7 minutes, or until the crawfish turn bright red.
05 - Turn off the heat. Allow all contents to soak in the seasoned water for an additional 10-15 minutes to maximize flavor absorption.
06 - Carefully drain the contents of the pot. Transfer to a large serving platter or a clean, parchment-lined surface. If desired, toss with melted butter and garnish with fresh chopped parsley.
07 - Serve immediately, providing extra Cajun seasoning and fresh lemon wedges on the side for individual preference.
# Expert Hints:
01 -
- It's a fantastic way to bring people together, creating an instant party atmosphere with minimal fuss.
- The layers of flavor from the spices and fresh ingredients are incredibly satisfying, truly a feast for the senses.
02 -
- Don't overcrowd your pot; using a large enough stockpot is non-negotiable for an even cook and maximum flavor infusion.
- The soaking step after cooking is critical; it's the secret to deeply seasoned, mouth-watering crawfish and vegetables.
03 -
- Source fresh, live crawfish from a reputable supplier; their quality makes all the difference in taste and texture.
- For an even deeper flavor, briefly sauté your onions and garlic in a little oil before adding them to the water, intensifying their aromatics.