Stovetop Crawfish Boil

boiled crawfish feature image close up in foil container

5 from 1 vote

Stovetop Crawfish Boil is a Cajun seafood boil recipe perfect for gatherings and seafood dinners, delivering bold Cajun flavor, buttery seafood, and one-pot cooking. Crawfish, Andouille sausage, corn, potatoes, garlic, and Cajun seasoning are boiled together and finished with melted butter and extra seasoning.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Cajun, creole, Seafood

Servings:

Calories: 871kcal

Author: Jami Powell

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

Cooking Notes

Keeping the boil at a steady rolling boil helps cook the crawfish evenly. Allowing the seafood to soak briefly after cooking gives the spices more time to absorb into the shells.

Tips for Best Results:

Purge and rinse the crawfish well before boiling.
Add the potatoes first since they take longer to cook.
Do not overcook the crawfish once they turn bright red.
Steam everything briefly with butter and seasoning before serving.

How to Know It’s Ready:

The crawfish should turn bright red while the potatoes become fork-tender and the corn stays juicy.

Nutrition