Spicy Cajun Crawfish Boil (Printer-friendly)
Tender crawfish, smoky sausage, and vegetables infused with bold Cajun spices make this Southern classic perfect for gatherings.
# What you'll need:
→ Seafood
01 - 4 pounds live crawfish, thoroughly rinsed and purged
→ Meats
02 - 1 pound andouille sausage, sliced into 1-inch pieces
→ Vegetables
03 - 4 ears of corn, each cut into thirds
04 - 1 pound baby red potatoes, halved if large
05 - 1 large yellow onion, quartered
06 - 1 head of garlic, halved crosswise
07 - 2 lemons, halved
→ Seasonings & Spices
08 - 1/2 cup Cajun seasoning blend
09 - 2 tablespoons kosher salt
10 - 2 tablespoons paprika
11 - 1 tablespoon cayenne pepper (adjust to desired heat)
12 - 2 bay leaves
13 - 1 tablespoon whole black peppercorns
→ Other
14 - 6 quarts water
15 - 1/4 cup unsalted butter (optional, for tossing after boiling)
16 - Fresh parsley, chopped (optional, for garnish)
# Method:
01 - In a large stockpot (minimum 10-quart capacity), combine water, Cajun seasoning, salt, paprika, cayenne pepper, bay leaves, black peppercorns, quartered onion, and halved garlic. Squeeze the juice from the lemon halves into the water, then add the squeezed lemon halves to the pot. Bring this mixture to a vigorous rolling boil.
02 - Add the baby red potatoes to the actively boiling seasoned water. Cook for 10 minutes to begin tenderizing.
03 - Incorporate the sliced andouille sausage and cut corn into the pot. Continue boiling the mixture for an additional 10 minutes.
04 - Gently add the live crawfish to the pot. Stir carefully to submerge, then cover the pot. Cook for 5 to 7 minutes, or until the crawfish turn a vibrant bright red.
05 - Turn off the heat. Allow all ingredients to soak undisturbed in the seasoned water for 10 to 15 minutes. This crucial step ensures maximum flavor absorption into the crawfish and vegetables.
06 - Carefully drain the entire contents of the pot. Transfer the boiled ingredients to a large serving platter or a clean table lined with parchment paper. If desired, toss with melted unsalted 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 Tips:
01 -
- It’s a full-on flavor party that practically cooks itself once the prep is done.
- Perfect for entertaining, it turns any casual gathering into an unforgettable Southern feast.
02 -
- Always make sure your pot is big enough; trying to cram a boil into a too-small vessel is a recipe for overflowing chaos and uneven cooking.
- The soak time after cooking is non-negotiable for flavor; resist the urge to rush it, as those extra minutes truly transform the dish.
03 -
- For even cooking, ensure all your ingredients are roughly the same size when cut, especially potatoes and corn.
- A little splash of apple cider vinegar in the boiling liquid can brighten the flavors and help tenderize the crawfish ever so slightly.