📝 About This Recipe
Deeply rooted in the communal spirit of the Gulf Coast, this authentic Louisiana crawfish boil is more than a meal—it's a celebration. Live crawfish are simmered in a potent, aromatic broth of citrus, garlic, and a heavy hand of Cajun spices, absorbing layers of savory heat. Accompanied by sweet corn, smoky sausage, and buttery potatoes, this feast is traditionally served poured directly onto a newspaper-covered table for a hands-on dining experience.
🥗 Ingredients
The Main Event
- 30 pounds Live Crawfish (rinsed and purged thoroughly)
- 2 pounds Smoked Andouille Sausage (cut into 3-inch links)
The Boil Base
- 4.5 pounds Dry Crawfish Boil Seasoning (such as Zatarain's or Louisiana Fish Fry brand)
- 8 ounces Liquid Shrimp & Crab Boil (concentrate for extra kick)
- 6 pieces Lemons (halved)
- 4 heads Garlic (halved crosswise to expose cloves)
- 4 large Yellow Onions (quartered)
- 5-6 pieces Bay Leaves (dried)
The Fixings
- 3 pounds Small Red Potatoes (whole)
- 6-8 ears Fresh Sweet Corn (husked and snapped in half)
- 16 ounces Button Mushrooms (whole)
- 1 pound Brussels Sprouts (optional but highly recommended)
- 2 sticks Unsalted Butter (added during the soak for silkiness)
👨🍳 Instructions
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1
Purge the crawfish: Place the live crawfish in a large tub and cover with fresh water. Stir gently and let sit for 10 minutes, then drain. Repeat until the water runs clear. Discard any crawfish that are already dead (straight tails).
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2
Fill a large 60-to-80-quart outdoor pot with a strainer basket about half-full with water (approx 5-7 gallons). Bring to a rolling boil over a high-output propane burner.
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3
Add the dry seasoning, liquid boil concentrate, halved lemons (squeeze the juice in first, then toss in the rinds), onions, garlic, and bay leaves.
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4
Let the seasoned broth boil for 10-15 minutes. This 'seasons the pot' and ensures the aromatics fully infuse the water before adding food.
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5
Add the red potatoes to the basket. Cover and boil for 10 minutes, as they take the longest to cook.
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6
Add the Andouille sausage and Brussels sprouts (if using). Continue to boil for another 5 minutes.
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7
Add the mushrooms and the corn. Boil for an additional 5 minutes.
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8
Carefully add the purged crawfish to the pot. Stir them gently to ensure they are all submerged. Bring the pot back to a boil.
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9
Once the water returns to a boil, cook the crawfish for exactly 3 to 5 minutes. Do not overcook, or the meat will become rubbery and stick to the shells.
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10
Turn off the heat. This is the most critical stage: The Soak. Add the two sticks of butter to the water to help the shells peel easily.
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11
Cool the pot quickly to stop the cooking while allowing the crawfish to absorb the spice. Many pros spray the outside of the pot with a hose or toss a bag of ice directly into the water.
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12
Let the crawfish soak for 20-30 minutes. Taste one at 20 minutes; if it’s juicy and spicy enough, they are ready. If not, let them soak another 10 minutes.
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13
Lift the strainer basket and let the excess water drain for a minute. Toss the mixture gently to distribute any remaining spices.
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14
Pour the contents of the basket onto a long table covered in newspaper or heavy butcher paper. Serve immediately while steaming hot.
💡 Chef's Tips
Always buy live crawfish the day of the boil and keep them in a cool, shaded area. Never salt your purging water; it’s an old myth that actually stresses the crawfish—fresh water is all you need. The secret to the best crawfish isn't the boil time, it's the soak time—this is when the flavor enters the meat. If the crawfish are hard to peel, they likely didn't soak long enough or weren't shocked with enough cool water/ice to pull the meat away from the shell. Save any leftover tail meat for crawfish etouffee or omelets the next morning.
🍽️ Serving Suggestions
Serve with plenty of cold Abita beer or a crisp, sweetened iced tea. Provide small bowls of 'Dip Sauce' (a mix of mayo, ketchup, Cajun seasoning, and a dash of Worcestershire). Keep plenty of paper towels and extra trash bags nearby for the shells. Offer warm French bread on the side to soak up the spicy juices from the table. Finish the meal with a classic Southern dessert like Peach Cobbler or Banana Pudding.