Get ready to savor the authentic taste of a Cajun crawfish boil with our simple recipe. Perfect for gatherings or festive meals, our instructions will help you create a memorable seafood feast featuring succulent crawfish, corn, potatoes, and a blend of aromatic Cajun spices.
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Table of Contents
Key Ingredients
- Crawfish
- Potatoes
- Corn
- Smoked Sausage (Andouille)
- Spices
Seasoning
I use my Homemade Cajun Seasoning blend of spices as noted in the recipe card below.
What Type of Crawfish to Use (Live vs Frozen)
You can use fresh, live crawfish or frozen. Be sure to know your audience and their expectations! For a classic boil, most people prefer to use live, fresh crawfish that are suitable for cooking. Specifically, you should use “boiling crawfish” or “mudbugs” (Louisiana’s nickname for crawfish) that are large enough to yield a decent amount of meat. Some people won't care if it was previously frozen, as long as it tastes good!
The most common type of crawfish used for a boil is the Louisiana red swamp crawfish, which is known for its plump, meaty tails and rich, earthy flavor. However, other types of crawfish, such as white river crawfish or Procambarus clarkii, can also be used.
It’s important to ensure that what you are using is fresh and alive. Dead crawfish can spoil quickly and can make you sick if consumed. Before cooking, discard any crawfish that are dead or have broken or damaged shells. Live crawfish should be stored in a cool, moist place until ready to cook.
Live crawfish will typically move around and wiggle their tails when picked up or touched. Dead crawfish will often be limp and motionless.
If you're using frozen, thaw them in the refrigerator overnight, or in cold water. Do not thaw them in warm water or at room temperature, as this can promote the growth of harmful bacteria.
When cooking frozen crawfish, be careful not to overcook them, as they are likely already cooked and can become tough and rubbery if cooked for too long. It’s also important to note that frozen crawfish may not absorb the flavors of the boil seasoning as well as fresh.
How to Buy and Shop
- Look for live crawfish: When shopping, make sure they are alive and active, and that they move around when the bag is jostled.
- Choose the right size: Crawfish come in different sizes, from small to jumbo. For a boil, you want to choose crawfish that are large enough to yield a decent amount of meat. Louisiana crawfish, for example, are typically harvested when they are around 3-5 inches long and weigh 2-3 ounces each.
- Check for freshness: They should have a clean, briny smell, and should not have a strong or foul odor. The shells should be firm and unbroken, and the meat should be firm and opaque.
- Consider the season: Crawfish season varies depending on the location, but generally runs from late winter to early summer. During peak season, you’re more likely to find fresh, high-quality meat.
- Buy from a reputable source: To ensure the best quality, buy from a reputable seafood market or online retailer. They should be able to provide you with information about the source and handling of the crawfish.
- When you bring them home, it’s important to keep them alive and fresh until you’re ready to cook them. Keep them in a cool, moist place, such as in a cooler with ice or in a large bucket with wet towels, until you’re ready to start the boil.
How to Clean Them
Cleaning is an important step to ensure that they are safe to eat and taste their best. They are bottom-dwelling creatures, so they often pick up dirt, sand, and other impurities from their habitat. If these impurities are not properly removed, they can make the crawfish taste gritty or unpleasant.
- Rinse the crawfish thoroughly in cool water to remove any debris or dirt.
- Fill a large container or sink with cool water and add about ¼ cup of salt for every gallon of water.
- Place the crawfish in the saltwater solution and let them soak for about 10-15 minutes. This will help to remove any impurities and loosen any dirt or sand.
- Drain the saltwater solution and rinse the crawfish again in cool water.
- Discard any crawfish that are dead or have broken shells, as these may not be safe to eat.
How to Prepare a Crawfish Boil
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Bring a large pot to boil with water. Add enough water to cover the crawfish and vegetables.
- Add the spices, halved lemons, and bay leaves, to the pot. Stir well to combine.
- Add the halved corn on the cob, halved red potatoes, and andouille sausage to the pot. Stir well to ensure that everything is submerged in the water.
- Cook.
- Add the crawfish to the pot and stir well to ensure that they are evenly distributed.
- Cook until the crawfish are bright red and cooked through.
- Use a strainer to remove the crawfish, corn, potatoes, and sausage from the pot and drain the excess water.
- Serve hot and enjoy!
Cook Time/How Long to Cook
Crawfish only needs to boil for 3-4 minutes to cook through. However, if you’re doing a crawfish boil with lots of flavor, I recommend you allow the crawfish to soak in the spices from the boil for 10 minutes. Total cook time will range 13-14 minutes if you are looking for optimal flavor.
How to Tell When the Crawfish is Done
It’s important to boil them for the right amount of time to ensure they are fully cooked but not overcooked, which can make them tough and rubbery. Here are some tips and signs to watch for:
- Color: Crawfish will turn bright red when they’re fully cooked. Keep an eye on the pot as they cook and look for this color change.
- Texture: You want the crawfish to be firm but not tough or rubbery. Test the texture of the meat by removing one from the pot and pulling the tail away from the head. If the tail comes away easily and the meat inside is firm and white, the crawfish is likely done.
- Timing: As a general rule, crawfish should be boiled for no longer than 15 minutes. Once you add them to boiling water, start timing. Keep an eye on the pot and check for color and texture as described above.
Substitution and Add-In Ideas
- Carrots
- Onions
- Garlic
- Bell Peppers
- Broccoli
- Green Beans
- Mushrooms
- Lemon Pepper Seasoning
- Creole Seasoning
- Allspice
- Cinnamon
- Jalapenos
- Habaneros
How Much Crawfish to Plan Per Person
Plan for about 3-5 pounds of crawfish per person. This can vary depending on the appetite of your guests and whether or not you're serving other dishes alongside the crawfish.
If you're serving other dishes as well, you may be able to get away with slightly fewer crawfish per person. If it's the main attraction, you may want to plan for closer to 5 pounds per person.
It's always a good idea to have a little extra on hand, just in case. Plus, leftovers can be refrigerated or frozen and enjoyed later!
How to Store Leftovers
If you have leftovers it's best to separate the meat from the shells. This will help prevent spoilage and you don't have to worry about cracking them later. Store tightly covered and sealed for up to 3 days.
How to Reheat
Heat a little oil or butter in a pan over medium heat. Add the crawfish and sauté for 2-3 minutes, stirring occasionally, until they are heated through.
Freezer Tips
Freeze it tightly covered and sealed for up to 3 months. Defrost overnight in the fridge.
Pair With These Recipes
Southern Coleslaw
Collard Greens with Smoked Turkey
Southern Baked Beans
Southern Soul Food Potato Salad
Smoked Baked Beans with Ground Beef and Bacon
More Seafood Boil Recipes
Seafood Boil Sauce
Cajun Shrimp Boil
Seafood Boil in a Bag
Cajun Crawfish Boil
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Ingredients
- 3-5 pounds crawfish clean. See notes for larger gatherings.
- 1 pound red potatoes Sliced in half.
- 6 oz smoked sausage Sliced into 1 inch rounds. I use andouille sausage.
- 6 ears mini corn on the cob
- 1 lemon Sliced in half.
Cajun Seafood Spices (You can also use a store-bought Cajun seasoning if you wish).
- 1 teaspoon smoked paprika
- ½ teaspoon Old Bay Seasoning
- ½-1 teaspoon cayenne pepper Adjust to suit your taste and how spicy you want the boil.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 bay leaves
- salt and pepper to taste
Instructions
- Bring a large pot to boil with water. Add enough water to cover the crawfish and vegetables.
- Add the spices, halved lemons, and bay leaves, to the pot. Stir well to combine.
- Add the halved corn on the cob, halved red potatoes, and andouille sausage to the pot. Stir well to ensure that everything is submerged in the water. Taste the water repeatedly and add additional spices to suit your taste.
- Cook for 10-15 minutes or until the potatoes are fork-tender.
- Add the crawfish to the pot and stir well to ensure that they are evenly distributed.
- Cook for 3-4 minutes or until the crawfish are bright red and cooked through.
- Turn off the heat and let the crawfish sit in the pot for 10 minutes to absorb the flavors.
- Use a strainer to remove the crawfish, corn, potatoes, and sausage from the pot and drain the excess water.
- Serve hot and enjoy!
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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