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.
- 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
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.
- 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.
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