Master the art of cajun cooking with our Stovetop Crawfish Boil! This step-by-step method strips down this classic Louisiana boil to its essentials, offering you a quick route to rich, spicy flavors any night of the week.
Love Louisiana cooking? You have to try our grandmother's famous Seafood Gumbo with Blue Crabs!
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A traditional Louisiana crawfish boil brings family and friends to your kitchen. This Southern classic, cooked with a blend of spices, cajun sausage, and vegetables, promises a feast full of flavor.
If you like this seafood recipe, you may also love our Easy Peel and Eat Shrimp or our Butterfly Fried Shrimp.
Why We Love This Recipe
- Quick and Convenient: Ready in about 45 minutes, ideal for a weeknight seafood dinner.
- Flavor-Packed: Combines Cajun spices and crab boil seasoning for the ultimate flavor. If you love cajun flavors, don't miss out on our Spicy Shrimp and Veggie Sheet Pan.
- Versatile: Perfect for family gatherings or casual entertaining.
- Nutritious: Features nutritious ingredients like corn, potatoes, and lean protein from crawfish.
Ingredients for Stovetop Crawfish Boil
We've pulled together the best ingredients to make this easy boiled crawfish recipe.
- Crawfish: Fresh, live crawfish are the star of this dish, creating the most flavorful seafood broth. Crawfish not in season? You can also find many of these key ingredients in our Cajun Roasted Chicken dinner.
- Corn and Potatoes: These starchy vegetables soak up the spices and add texture.
- Andouille Sausage: Adds a smoky flavor.
- Spices: Cajun and crab boil seasonings create a spicy broth.
A full ingredient list with exact measurements can be found in the recipe card below.
How Do You Identify Fresh Crawfish?
- Activity Check: Live crawfish move their legs and claws; avoid any that are limp and unresponsive.
- Tail Curl: Live crawfish curl their tails under when disturbed; a straight tail usually indicates death.
- Smell: Fresh crawfish smell mildly like the sea; a strong, unpleasant odor suggests spoilage.
Substitutions & Variations
- Andouille Sausage: Substitute with smoked sausage for a milder flavor.
- Cajun Seasoning: For less spice, use Old Bay seasoning instead. You may also enjoy our Old Bay Shrimp Salad.
How to Make Boiled Crawfish on the Stove
Here's a step-by-step guide to making flavorful boiled crawfish at home.
STEP 1: Prepare the Broth
Fill a large stockpot with enough water to cover all ingredients. Add Louisiana Crawfish Shrimp and Crab Boil Seasoning, crab boil concentrate, Cajun seasoning, salt, bay leaves, halved lemons, quartered onions, and the head of garlic. Stir until the seasonings are fully dissolved.
Once the water is boiling vigorously, add the red potatoes and slices of Andouille sausage. Cook for 10 minutes.
STEP 2: Add Crawfish and Corn
Carefully add the live crawfish and mini ears of corn to the pot.
Continue to boil for another 5 minutes, or until the crawfish are bright red and fully cooked.
STEP 3: Soak and Steam
Turn off the heat and remove the pot from the burner. Allow the crawfish to soak in the liquid for 5 minutes to enhance their flavor.
Transfer everything to a foil-lined container, drizzle with melted butter, and dust generously with zesty seasoning. Cover and let steam for 5 to 10 minutes, stirring occasionally.
STEP 4: Serve
Drain the crawfish and transfer them to a large serving platter or newspaper-lined table for a true Southern experience.
Serve warm with extra melted butter, lemon wedges, and a side of dipping sauce. Don’t forget plenty of napkins and a bowl for shells—dig in and enjoy!
How Do You Eat Crawfish?
- Separate Head and Tail: Twist off the tail; discard the head or suck out the juices.
- Peel the Tail: Break the shell in the middle, peel towards the tip, and remove the meat.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh crawfish for the best results.
✔️ DO Serve immediately after cooking for optimal flavor.
Storage
Store leftover crawfish in airtight containers in the refrigerator for up to two days. To reheat leftovers, use a gentle simmer to avoid overcooking the crawfish.
Recipe FAQs
Boiled crawfish pair well with other shareable dishes. Common sides include skillet cornbread and hushpuppies, coleslaw, and a fresh green salad. For a truly authentic dish, add potatoes and corn directly to the boil.
Perfectly cooked crawfish are bright red and the meat is tender and juicy. Crawfish typically need about five minutes to cook once the water returns to a boil. If they are in the pot too long, they can become tough and rubbery.
While boiled crawfish are best enjoyed fresh, you can prepare them a few hours in advance. Cool them quickly after cooking, then store them in the refrigerator. Reheat gently just before serving.
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📖 Recipe
Stovetop Crawfish Boil
Ingredients
- 4 pounds live crawfish purged and washed
- water for boiling
- 2 lemons halved
- 5 ounces Louisiana Crawfish Shrimp and Crab Boil Seasoning
- 2 tablespoons crab boil concentrate
- 3 tablespoons cajun seasoning Tony Chachere's
- 1 whole head garlic top sliced off
- 2 large onions quartered
- 2 pounds red potatoes halved or quartered
- 8 mini ears of corn frozen or fresh
- 13 ounces Andouille sausage sliced into 2-inch pieces
- 4 bay leaves
- 2 tablespoons salt
- ½ cup melted butter for drizzling and steaming
- ¼ cup zesty seasoning for dusting
Instructions
- Fill a large stockpot with sufficient water to cover all ingredients. Add Louisiana Crawfish Shrimp and Crab Boil Seasoning, crab boil concentrate, Cajun seasoning, salt, bay leaves, halved lemons, quartered onions, and the head of garlic. Stir until all the seasonings are well mixed and dissolved.
- Bring the pot to a full boil. Once the water is boiling vigorously, add the red potatoes and Andouille sausage slices. Cook for 10 minutes.
- Carefully add the live crawfish and mini ears of corn to the pot. Continue to boil for another 5 minutes, or until the crawfish are bright red and fully cooked.
- Turn off the heat and remove the pot from the burner. Allow the crawfish to remain in the liquid for an additional 5 minutes to soak up the flavors. Optionally, to quickly cool the pot and stop the cooking process, add a food-safe, sealed bag of ice directly into the boil.
- Transfer the crawfish, sausage, and vegetables along with a small portion of the cooking broth to a foil-lined container. Drizzle with melted butter and dust generously with zesty seasoning. Cover and let everything steam together for 5 to 10 minutes, stirring occasionally.
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Notes
- Andouille Sausage: Substitute with smoked sausage for a milder flavor.
- Cajun Seasoning: For less spice, use Old Bay seasoning instead.
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