Easy Crawfish Boil Recipe
The number one that excites me the most about summer is crawfish boils (other than margaritas and swimming). I actually started crawfish boiling early on this, around April. Hey, I couldn’t wait. Don’t judge me :). Other than heading over to Lousiana for the biggest crawfish boils, I’ll have to do my own at home.
This was Basil’s first crawfish boil and he surprisingly loves it. Or he loves playing with them before they go into the boil. One of the crawfish made the great escape from the bin, fell down the kitchen counter and right in front of Basil, where he promptly ran off with it and refused to give it back to me.
Easy Crawfish Boil Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 40 lbs crawfish 1x
Ingredients
- 4 lbs Live crawfish
- Water
- 1/4 lb Crawfish Boil Seasoning
- 3 Lemons, sliced in half
- 1 Large onion, slices
- 1/2 lb Smoked sausage, cut up into large pieces
- 3 Small red or new potatoes, unpeeled
- 4 Ears of fresh corn on the cob, shucked and broken in halves
- 2 Garlic, split in half exposing pods
Instructions
- Prep all the lemons, onion, sausage, potatoes, corn, and garlic.
- Add the amount of water as directed on the crawfish seasoning box. Don’t add any salt unless directed. Crawfish boil seasoning is usually already really salty.
- Boil all the ingredients except for the crawfish for about 30 minutes.
- Add the crawfish and cook for 3 minutes. Turn off heat and cover for 10 minutes.
Crawfish can last up to two days in the fridge. Keep them in a container without water and cover with a wet cloth and they’ll go to sleep. Before cooking, clean them thoroughly until the water runs clear. You don’t want any of that dirt and debris going into your crawfish boil!
I recommend eating this outside if possible. Cover the tables with newspaper to avoid a mess. I like eating the tail meat but a lot of people enjoy the juices from the head.
Enjoy! And don’t expect any leftovers.
