Description
A flavorful stovetop crawfish boil featuring tender crawfish, andouille sausage, baby potatoes, and corn, all simmered in a zesty Louisiana-style seasoning broth. Finished with a decadent homemade garlic butter sauce infused with lemon and Cajun spices, this dish is perfect for gatherings and sharing.
Ingredients
Scale
Crawfish Boil Ingredients
- 6 lbs live or frozen crawfish, rinsed well
- 10 ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning
- 4 cups seafood stock (or chicken broth)
- 1 large yellow onion, cut into quarters
- 4 celery stalks, cut into rough chunks
- 8 cloves of garlic, crushed
- 2 bay leaves
- 2 oranges, cut into quarters
- 2 lemons, cut into quarters
- ¼ cup distilled white vinegar
- 1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid
- 1 lb andouille sausage, cut into 3-inch pieces
- 1–2 lbs baby red potatoes
- 6–8 fresh or frozen corn on the cob nibblers
Garlic Butter Sauce Ingredients
- 1 cup (2 sticks) unsalted butter
- 10 cloves of garlic, finely minced
- 2 tablespoons lemon juice
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
- 1 tablespoon fresh chopped parsley (optional)
Instructions
- Prep the Crawfish: Thoroughly clean and purge the crawfish, whether live or frozen, to remove any dirt and impurities, ensuring they’re ready for cooking.
- Make the Boil Broth: In a large stockpot or Dutch oven, combine 1 ½ gallons of water, the Louisiana boil seasoning, seafood stock, onion, celery, crushed garlic, bay leaves, quartered oranges and lemons, vinegar, and concentrated boil liquid. Bring to a boil, then reduce heat and let simmer gently for 25-30 minutes to develop a rich, flavorful broth.
- Cook Sausage and Potatoes: Add the andouille sausage pieces and baby red potatoes to the simmering broth. Continue to cook for 15-20 minutes until the potatoes are fork-tender and the sausage is heated through.
- Add Crawfish and Corn: Carefully submerge the cleaned crawfish and corn nibblers into the pot. Boil for an additional 5-6 minutes until the crawfish are just cooked through and the corn is tender.
- Prepare Garlic Butter Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Stir in the finely minced garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and fresh chopped parsley (if using). Cook gently until fragrant and well combined.
- Combine and Serve: Line a baking sheet with foil or parchment paper. Using a slotted spoon, remove the crawfish boil contents from the pot, discarding unwanted bits. Spread everything evenly onto the prepared sheet, then pour the garlic butter sauce over the top. Toss gently to coat all ingredients thoroughly.
- Serving: Serve the crawfish boil immediately, directly from the baking sheet for a casual gathering or plated individually with lemon wedges to enhance the citrusy flavor.
Notes
- Make sure to thoroughly clean and purge live or frozen crawfish to remove grit and impurities.
- The garlic butter sauce can be adjusted to taste by varying spices and garlic quantity.
- Use fresh seafood stock if possible for a deeper flavor; chicken broth is a good substitute.
- If you don’t have Louisiana boil seasoning, substitute with a mix of Old Bay and Cajun seasoning.
- Serve with crusty bread or extra lemon wedges for added zest.
- Use gloves when handling boiled crawfish and spices to avoid skin irritation.
