Hearty Crawfish Boil (Printer-Friendly)
A hearty crawfish boil with bold seasonings, red potatoes, corn, and andouille sausage, perfect for any occasion.
# What You’ll Need to Cook:
→ Liquids
01 -
12 quarts (3 gallons) water
→ Spices and Herbs
02 -
2 tbsp cayenne pepper
03 -
1 tbsp mustard seeds
04 -
1 tbsp allspice
05 -
2 tbsp garlic powder (optional)
06 -
2 tbsp paprika
07 -
1 tsp crushed red pepper flakes
08 -
1 tsp ground clove
09 -
2 tbsp onion powder (optional)
10 -
2 tbsp salt
11 -
1 tbsp black pepper
12 -
1 tbsp dried dill
13 -
1 tbsp coriander
14 -
1 tbsp thyme
15 -
1 tbsp oregano
16 -
3 bay leaves
→ Produce
17 -
3 large onions, quartered
18 -
6 lemons, halved
19 -
4 lbs red potatoes, whole or halved
20 -
10 cloves fresh garlic, smashed
21 -
6 ears corn, halved
→ Seafood and Meat
22 -
10 lbs live crawfish, cleaned (or frozen crawfish)
23 -
2 lbs andouille sausage, sliced
→ Others
24 -
4 tbsp unsalted butter
25 -
Crystal hot sauce, to taste
# Steps to Prepare:
01 -
Combine water, spices, herbs, potatoes, onions, lemons, garlic, butter, and hot sauce in a large pot. Bring to a rolling boil, then cover and cook for 15 minutes.
02 -
Add crawfish, corn, and andouille sausage to the boiling pot. Submerge ingredients below water level and boil for 2-3 minutes.
03 -
Turn off heat, cover the pot, and let the contents steep for 15-20 minutes to absorb flavors.
04 -
Drain the boil and transfer the crawfish, vegetables, and sausage onto trays or newspaper-lined tables. Serve immediately.
# Extra Cooking Tips:
01 -
Frozen crawfish can substitute live crawfish effectively if fresh is unavailable.
02 -
Customize the boil by adding other seafood such as shrimp, crab, or white fish.
03 -
Leftovers can be stored refrigerated up to 3 days and reheated gently.