Crawfish Boil Recipe

Hosting a crawfish boil is the social event of the season around here. Having the perfect recipe makes it even better!

Something new to us when we moved to the Houston area was a crawfish boil. There’s a lot of Cajun and New Orleans influence in this area after Hurricane Katrina, and this is one of the many traditions that followed.

If you want to host a crawfish boil, it’s a full social event. This was evident to us the first time we were invited to one and by the fact that the smallest amount of crawfish we could purchase as a bag of 19 pounds!

You can put almost anything you want in your crawfish boil, and this recipe will also work with shrimp, crab, lobster, and other seafood. We choose to add andouille sausage or cajun sausage, lemons, onion, baby red potatoes, and small pieces of corn.

Crawfish Boil Step by Step

Ingredients

• 4 lemons
• 24 oz andouille sausage
• 1 onion
• 6 oz seafood boil seasonings
• 3 lbs baby red potatoes
• 12 corn on the cob, mini
• 19 lbs crawfish, live

Preparation

Slice the lemons in half, cut the sausage into 1-inch pieces, and quarter the onion.

Pour enough water to fill the boiler just over half full, place the seasoning bags in the water, and bring to a rolling boil.

Add the potatoes, corn, onion, and lemon to the pot, cover, and cook for 10 minutes.

Place the sausage in the water and cook another 3 minutes.

Last add the crawfish and cook for about 5 more minutes, until cooked through.

Strain the water and move to a serving platter.

Serve warm.

Crawfish Boil Leftovers

Storage: Before storing leftover crawfish, we peeled them to get the meat out first. Then store the meat in an airtight container in the refrigerator for up to 2-3 days.

Reheating: You can eat the crawfish cold or reheat in a small pan over medium heat until just warmed.

Best Sides for Crawfish Boil

• Fresh bread
• Coleslaw
• Potato Salad
• Roasted Vegetables
• Salad
• Mac and Cheese
• Cornbread
• Deviled Eggs
• Baked Beans

Recipe

Crawfish Boil

Hosting a crawfish boil is the social event of the season around here. Having the perfect recipe makes it even better!

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

cajun

|

crawfish

|

crawfish boil

|

seafood

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

Meat:

Seafood

Servings: 6

5 from 9 votes

Ingredients

• 4 lemons
• 24 oz andouille sausage
• 1 onion
• 6 oz seafood boil seasonings
• 3 lbs baby red potatoes
• 12 corn on the cob (mini)
• 19 lbs crawfish (live)

Recommended Equipment

• Boiler Steamer

Instructions

• Slice the lemons in half, cut the sausage into 1-inch pieces, and quarter the onion
• Pour enough water to fill the boiler just over half full, place the seasoning bags in the water, and bring to a rolling boil
• Add the potatoes, corn, onion, and lemon to the pot, cover, and cook for 10 minutes
• Place the sausage in the water and cook another 3 minutes
• Last add the crawfish and cook for about 5 more minutes, until cooked through
• Strain the water and move to a serving platter
• Serve warm

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Nutrition Facts

Crawfish Boil

Amount Per Serving (1 g)

Calories 947 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 12g60%

Trans Fat 0.3g

Polyunsaturated Fat 8g

Monounsaturated Fat 15g

Cholesterol 334mg111%

Sodium 1168mg49%

Potassium 2636mg75%

Carbohydrates 98g33%

Fiber 13g52%

Sugar 19g21%

Protein 65g130%

Vitamin A 1248IU25%

Vitamin C 76mg92%

Calcium 430mg43%

Iron 16mg89%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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