A classic crawfish boil is more than just a meal. It is a celebration. Filled with juicy crawfish, tender potatoes, corn, and bold Cajun seasoning, this Southern favorite brings people together around a big pot of strong flavor. Whether you are hosting a backyard party or craving the taste of the bayou, this easy crawfish boil recipe offers authentic taste and festive vibes every time.
Ingredients for Crawfish Boil
- 5 pounds live crawfish, rinsed and cleaned
- 4 quarts water
- 1 cup kosher salt (for purging crawfish)
- 1/2 cup Cajun seasoning (store-bought or homemade)
- 4 cloves garlic, smashed
- 3 lemons, halved
- 4 ears corn, cut into thirds
- 1 pound small red potatoes
- 1 pound smoked sausage, sliced
- 2 bay leaves
- Optional: hot sauce or additional seasoning for serving
How to Make Crawfish Boil
- Purge the crawfish: Place the rinsed crawfish in a large container filled with cold water and ½ cup kosher salt. Stir and let them sit for 10 minutes. Drain and rinse well. Repeat this process if needed until the water runs clear.
- Prepare the boil: In a large stockpot, add water, the remaining kosher salt, Cajun seasoning, garlic, lemons, and bay leaves. Bring the mixture to a rolling boil.
- Cook the potatoes: Add the potatoes to the boiling water and cook for about 10 minutes, or until they begin to soften.
- Add corn and sausage: Add corn and sausage to the pot and cook for another 5 minutes.
- Cook the crawfish: Add the crawfish to the pot, stir gently, and cook for 5 to 7 minutes until the crawfish turn bright red.
- Let soak: Turn off the heat and let everything soak in the seasoned water for 15 to 20 minutes to allow the flavors to develop.
- Drain and serve: Drain the contents and spread them out on a large table or serving tray. Serve hot with lemon wedges and hot sauce if you like.
Tips & Variations for Crawfish Boil
Tips
- Make sure to purge the crawfish well to remove any dirt or grit for the best flavor.
- Use fresh, live crawfish whenever possible for the best taste and texture.
- Avoid overcooking the crawfish since they cook fast and can become tough if boiled too long.
- Allowing the boil to soak after cooking helps the flavors deepen and meld together.
Variations
- Add other types of seafood like shrimp or crab to create a mixed seafood boil.
- Include extra vegetables such as mushrooms or onions for more variety.
- Experiment with different spice blends to adjust the heat and flavor to your liking.
- For a milder version, simply reduce the amount of Cajun seasoning used.
Crawfish Boil Recipe – Spicy, Flavor-Packed and Perfect for Sharing
- Total Time: 50 minutes
- Yield: Serves 6-8 1x
Description
This classic crawfish boil features juicy crawfish, tender potatoes, corn, and smoky sausage all cooked in a flavorful Cajun-spiced broth. Perfect for gatherings and celebrations, it brings a taste of the South right to your table.
Ingredients
-
5 pounds live crawfish, rinsed and cleaned
-
4 quarts water
-
1 cup kosher salt (for purging)
-
1/2 cup Cajun seasoning
-
4 cloves garlic, smashed
-
3 lemons, halved
-
4 ears corn, cut into thirds
-
1 pound small red potatoes
-
1 pound smoked sausage, sliced
-
2 bay leaves
-
Optional: hot sauce for serving
Instructions
-
Purge crawfish in salted cold water for 10 minutes, rinse well.
-
Boil water with salt, Cajun seasoning, garlic, lemons, and bay leaves.
-
Cook potatoes for 10 minutes.
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Add corn and sausage, cook 5 more minutes.
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Add crawfish and cook 5–7 minutes until bright red.
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Turn off heat and soak for 15–20 minutes.
-
Drain and serve hot with lemon and hot sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Boiling
- Cuisine: Cajun
