Cajun
Cajun Crawfish Boil
Live crawfish are boiled hot and fast in a deeply seasoned Cajun pot, then soaked so the spice works into the shells. Potatoes, corn, garlic, onion, and smoky sausage make it a proper small-batch Louisiana boil for two.
Ingredients
- Live crawfish6 lb
- Water6 qt
- Louisiana-style powdered crawfish or crab boil seasoning1/2 cup
- Liquid crab boil1 tbsp
- Kosher salt2 tbsp
- Cayenne pepper1 tsp
- Bay leaves3
- Lemon, halved and squeezed into the pot1
- Yellow onion, quartered1 large
- Garlic heads, halved crosswise2
- Small red potatoes1 lb
- Smoked andouille sausage, cut into 2-inch pieces8 oz
- Corn ears, halved2
- Button mushrooms8 oz
- Ice2 cups
Method
- Rinse the live crawfish in a large tub or sink with cool water, gently stirring and draining several times until the water runs mostly clear; discard any dead crawfish that do not move when handled.
- In a 12- to 16-quart stockpot, combine the water, powdered boil seasoning, liquid crab boil, salt, cayenne, bay leaves, squeezed lemon halves, onion, and garlic.
- Bring the seasoned water to a rolling boil over high heat and let it boil for 5 minutes to wake up the spices.
- Add the potatoes and boil for 10 to 12 minutes, until they are just starting to become tender.
- Add the andouille, corn, and mushrooms, then boil for 5 minutes.
- Add the rinsed crawfish, stir well, cover the pot, and bring it back to a rolling boil.
- Boil the crawfish for 3 minutes once the pot returns to a boil, then turn off the heat.
- Stir in the ice to drop the temperature slightly, cover the pot, and let the crawfish soak for 15 to 25 minutes, tasting one after 15 minutes and continuing the soak until the seasoning is as strong as you like.
- Drain the boil well, then spread the crawfish, potatoes, corn, sausage, garlic, onion, and mushrooms onto a newspaper-lined table or a large tray.
- Serve hot with extra Cajun seasoning on the side for dipping the peeled tails if desired.
Common questions
Can I substitute frozen crawfish tails for live crawfish in this Cajun boil?
Yes, but it won’t be the same. Thaw the tails first and add them only at the very end, just to warm through, about 1–2 minutes. They’re already cooked, so boiling them longer makes them tough and rubbery.
How long should I cook the potatoes, corn, and sausage before adding the crawfish?
Boil the potatoes first for 10–12 minutes until just barely tender. Add the sausage, corn, and mushrooms for 5 minutes more. The crawfish go in last and only need about 3 minutes before turning off the heat.
What are the most common mistakes when making a Cajun crawfish boil?
Overcooking the crawfish is the biggest mistake, along with not seasoning the water enough. Also avoid skipping the soak step, because that’s when the crawfish absorb flavor. Finally, discard any dead crawfish before cooking.
How should I store leftover crawfish boil, and how long will it keep?
Cool leftovers quickly, then refrigerate in shallow containers within 2 hours. Shell-on crawfish and vegetables keep about 2 days, sausage a bit longer. Reheat gently with a splash of seasoned broth; avoid boiling again.
What’s the best way to serve a crawfish boil for a crowd?
Drain the boil and dump everything onto a newspaper-lined table or large platter for a casual spread. Serve with extra lemon, melted butter, hot sauce, and napkins. Bring small bowls for shells and plenty of cold drinks.