Master the art of cajun cooking with our Boiled Crawfish: Easy Stovetop Recipe! 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. Perfect for casual dinners, it's an effortless way to enjoy a staple of Louisiana cooking.
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.
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.
- Versatile: Perfect for family gatherings or casual entertaining.
- Nutritious: Features nutritious ingredients like corn, potatoes, and lean protein from crawfish.
If you like this seafood recipe, you may also love our Easy Peel and Eat Shrimp or our Butterfly Fried Shrimp.
Jump to:
- What Ingredients Will You Need?
- Instructions
- What Are Some Good Substitutions?
- How Can You Change This Recipe Up?
- What Kitchen Equipment Is Best?
- How Should You Store This?
- What Are Some Expert Tips?
- How Do You Identify Fresh Crawfish?
- How Do You Eat Crawfish?
- More Recipes You'll Love ♥️
- Related
- FAQ
- 📖 Recipe
- Important Food Safety Tips
- 💬 Share Your Thoughts
What Ingredients Will You Need?
- Crawfish: Fresh, live crawfish are the star of this dish, creating the most flavorful seafood broth.
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make: Boiled Crawfish: Easy Stovetop Method
STEP ONE: 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.
STEP TWO: Boil Potatoes and Sausage
Once the water is boiling vigorously, add the red potatoes and slices of Andouille sausage. Cook for 10 minutes.
STEP THREE: 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 FOUR: Soak and Serve
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. Serve hot.
What Are Some Good Substitutions?
- Andouille Sausage: Substitute with smoked sausage for a milder flavor.
- Cajun Seasoning: For less spice, use Old Bay seasoning instead.
How Can You Change This Recipe Up?
- Flavor: Add a splash of beer to the boiling water.
- Kid-Friendly: Reduce the spice levels.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Large Stock Pot
- Slotted Spoon
- Foil Container (for steaming)
How Should You Store This?
Store leftover crawfish in airtight containers in the refrigerator for up to two days.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Crawfish should be fresh for the best results.
Serve immediately after cooking for optimal flavor.
To reheat leftovers, use a gentle simmer to avoid overcooking the crawfish.
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.
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.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover corn and potatoes in a seafood chowder.
- Create a Cajun potato salad with any extra spiced potatoes.
- Whip up a corn and crawfish fritter with leftover ingredients.
Need Something To Pair This With?
- A Creamy Cucumber Radish Salad
- Garlic bread
- A cold beer or sweet iced tea
In The Mood For a Similar Dish?
Related
More creole and cajun recipes you will love:
FAQ
Boiled crawfish pair well with other shareable dishes. Common sides include 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.
📖 Recipe
Boiled Crawfish: Easy Stovetop Recipe
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.
Notes
- Andouille Sausage: Substitute with smoked sausage for a milder flavor.
- Cajun Seasoning: For less spice, use Old Bay seasoning instead.
Nutrition
Boiled Crawfish: Easy Stovetop Method is more than just a recipe—it’s a Louisiana experience. This boil promises to deliver joy and satisfaction to your dining table.
Give it a try and share your experience or pair it with our recommended side dishes for a complete meal.
Important Food Safety Tips
Crawfish should be thoroughly cooked. Discard any that haven't opened after cooking.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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