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Crawfish boil in a round scalloped orange dish next to white plates and a glass of water on a white wooden surface
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Crawfish Boil

Hosting a crawfish boil is the social event of the season around here. Having the perfect recipe makes it even better!
Course Main Dish
Cuisine American
Keyword cajun, crawfish, crawfish boil, seafood
Dietary Needs Dairy-Free, Egg-Free, Gluten-Free, Nut-Free
Meat Seafood
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 947kcal
Author Stephanie Lynch

Equipment

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

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

Nutrition

Serving: 1g | Calories: 947kcal | Carbohydrates: 98g | Protein: 65g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 334mg | Sodium: 1168mg | Potassium: 2636mg | Fiber: 13g | Sugar: 19g | Vitamin A: 1248IU | Vitamin C: 76mg | Calcium: 430mg | Iron: 16mg