The Perfect Crawfish Boil Recipe
Boiling crawfish is an art, and there are a few key steps to ensure that you end up with a perfect batch.
Servings: 2
Calories: 319kcal
Ingredients
- 4 pound live crawfish
- 10 cloves garlic
- 1 onion diced
- 1 celery stalk chopped
- 1 lemon quartered
- 3 tablespoons Louisiana crawfish shrimp & crab boil seasoning
- 3 tablespoons cajun seasoning
- ¼ pound smoked sausage cut into ½-inch pieces
- 4 Ears of corn cut into ½-inch pieces
- 2 tablespoons white vinegar
- 1 teaspoon salt to taste
Instructions
- Fill a large stockpot with enough water to cover the crawfish. Add the garlic, onion, celery, lemon, Louisiana crawfish shrimp & crab boil and cajun seasoning. Turn up the heat to high and bring the water to a boil.
- When the water comes to a boil, add the live crawfish and smoked sausage, along with vinegar, salt and mix well. Turn off the heat and let the crawfish soak for 15 minutes.
- After 10 minutes, turn the heat back on to high and bring the water to a boil. Now add the corn and boil for 10 minutes.
- Turn off the heat and let the crawfish soak for an additional 10 minutes. Drain and serve immediately.
Notes
- If you are using live crawfish, be sure to check them for dead or dying crawfish before adding them to the pot.
- You can do this by gently tapping each one on the shell. If they float to the top, they are not good and should be discarded.
- If you're not up for a crawfish boil or getting your hands dirty, there are other ways to enjoy this tasty crustacean.
- Many restaurants serve crawfish dishes ranging from étouffée to fried crawfish tails. Some even incorporate them into pasta dishes or salads.
Nutrition
Calories: 319kcal | Carbohydrates: 12g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 189mg | Sodium: 597mg | Potassium: 673mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5232IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 4mg