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Louisiana Crawfish Boil

Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends, and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling, and eating those tasty Crawfish until they are almost insane from filling their bellies full of spicy Cajun Crawfish Boil. 

I like to keep my Cajun Crawfish Boil – Mudbug Recipe short and straightforward; just delicious fresh clean crawfish or mudbugs, andouille sausage, lots of Cajun seafood boil seasoning, bay leaves, onions, potatoes, corn on the cob, garlic cloves, and lots of those giant Ponderosa lemons.

 

Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.

 

 

Tips on how to eat Crawfish

  1. Grab the head firmly with one hand and grab the tail with the other hand.
  2. Twist the crawfish and pull the tail from the head.
  3. Peel off the first two to three rings of the crawfish.
  4. Pinch the end of the tail and pull the meat from the shell of the crawfish.
  5. Dip the meat of the crawfish in your favorite sauce such as a combo of hot sauce, lemon, and butter.

 

 

 

 

 

 

Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.

 

 

Frequently asked questions:

  1. Does the size matter? That’s what she said Just came out of my husband’s mouth…sighThe Crawfish or mudbugs should be similar in size so that the Crawfish will cook in about the same amount of time.
  2. Should I purge the Crawfish? Don’t purge Crawfish. Soaking them in saltwater will kill them. Always remember purge crabs, wash Crawfish.
  3. How should I serve this Recipe? Place Cajun Crawfish Boil right on old paper sacks from the market or in small metal buckets. Trust me on one thing, and you are going to get downright messy from eating these Crawfish, so it’s best to have plenty of napkins on hand or better yet a stack of wet napkins if you have some.
  4. Can You Buy Live Crawfish Year-Round? The answer to that question is yes. When Crawfish are out of season, you can switch to the pre-cooked frozen Crawfish. This can be a great alternative, and if cooked correctly, it tastes precisely like live Crawfish.
  5. How much should you buy: 5 pounds of Crawfish per person is a typical amount for a south Louisiana Cajun Crawfish boil meal; you better believe those folks love their Cajun Crawfish Boils. However, I would recommend about 2 pounds of Crawfish per person if using as an appetizer
  6. When is the Crawfish- Mudbug season is not as easily pinpointed as other seasons for shrimp and seafood; usually in a typical year, the stars align for Crawfish near the end of February or early March and runs through June.
  7. Are Mud Caked Crawfish ok to use: My tip for buying Crawfish or mudbugs is the same as I would give you for purchasing any fish or seafood. Find a reputable dealer you can depend on for quality crawfish. If the Crawfish have mud caked all over them when you go to buy them, walk away as fast as you can; that’s not a reputable crawfish dealer.
 

 

 

 

Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.

 
 
 
 

Equipment Needed

  • One large heavy-duty boiling pot
  • Metal basket or steamer insert for a large pot
  • tight-fitting lid for the pot
  • Outdoor propane cooker
  • Long wooden paddle to stir Crawfish
  • Newspaper or metal buckets to serve
  • Lots of napkins
 

 

 

 

 

Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil. 
Print Recipe
5 from 7 votes

Louisiana Crawfish Boil

Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Cajun, Southern
Keyword: Crawfish, Crawfish Boil, Crayfish, Mudbugs
Servings: 10 people
Calories: 426kcal
Author: hmccallum

Ingredients

  • 2 packages Louisiana Crawfish Co. Seafood Boil
  • 4 Bay leaves
  • 5 pounds Small red potatoes
  • 3 pounds Andouille sausage or smoked sausage
  • 12 ears Sweet Yellow Corn on the cob, split in 3’s
  • 8 small Yellow Onions
  • 6 heads Fresh garlic halved to expose pods
  • 5 large Ponderous Lemons
  • 35 pounds Fresh Live crawfish do not purge in saltwater
  • 6 Lemons, sliced to serve
  • 1 bottle Louisiana hot sauce to serve with crawfish

Instructions

  • Fill a large heavy-duty pot half full with fresh water, place on outdoor propane cooker, on high. Place a lid on the large heavy-duty pot and bring water to a boil.
  • While you are waiting for the water to come to a boil, rinse the crawfish with fresh cool tap water until the water that is draining off is clear.
  • Add about 1 pound of Seafood Boil to water or amount instructed on package, per pound of crawfish. Let the boiling water dissolve the crawfish boil seasoning for a minute or so.
  • Drop in bay leaves, onions, potatoes, and fresh garlic. Let the vegetables cook, watching the potatoes. Check them by piercing the potatoes with a sharp knife. Do not overcook potatoes.
  • When the potatoes are almost done, add the corn and andouille sausage. After they have cooked, remove the basket. Reserve the vegetables and sausage in a large container till ready.
  • Turn the heat up on the burner. Add a little more spice to the water. Save about 1 cup of the crawfish boil spice for later.
  • Halve the Ponderosa lemons and squeeze the fresh juice into the seasoned water. Then add the lemons to the Cajun seasoned water. Let the seasoned water just come to a boil, then place the live crawfish into the basket and place the basket in the heavy-duty pot. Cover with a tight-fitting lid on the crawfish pot.
  • When the water fully becomes a boil, let it boil for about 2-3 minutes then turn off the heat beneath the crawfish pot. Let the crawfish soak for about 3 minutes and then remove the crawfish from the water
  • Rapidly cool the crawfish by placing a very large bag of ice over them. Then let the crawfish soak. Most of the crawfish may sink to the bottom of the crawfish pot.
  • Remove the Crawfish from the pot and pour in an ice chest; sprinkle with the remaining crab boil seasoning over the crawfish and mix well and let stand for about 5 minutes. 
  •  Dump on newspaper, brown paper sacks that have been laid out on a table or place in large metal buckets or containers; it’s your crawfish boil after all.

Nutrition

Serving: 01 | Calories: 426kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

 

 

 

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Making a deliciously messy Cajun Crawfish Boil is considered a fine art to many Louisiana folk. Family, friends and next-door neighbors will gather outdoors around newspaper-covered picnic tables, sipping on a cold beer, peeling and eating those tasty crawfish until they are almost delirious from filling their bellies full of spicy Cajun Crawfish Boil.

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13 Comments

  • Reply
    BigRick Fishing Inc.
    May 22, 2019 at 9:36 am

    I thought i was the only one up first thing in the morning thinking about crawfish. Lol i see your post was at 6.40 am or something like that… Just funny.. did yours turn out?

  • Reply
    pegasuslegend
    May 6, 2019 at 9:14 am

    I love how that pot of Crawfish shouts summer fun! I love these types of meals and it keeps summer alive with a fresh taste of the sea!

    • Reply
      hmccallum
      May 7, 2019 at 11:46 am

      Thank you, so happy to hear you enjoyed the recipe!

  • Reply
    Demeter
    May 6, 2019 at 8:17 am

    I’m sure this Crawfish Boil will soon become a summer tradition! Sounds so flavorful and like an all around good time.

    • Reply
      hmccallum
      May 7, 2019 at 11:30 am

      Hello, Demeter, Thanks for stopping by, In the South, this is a seasonal dish, it has two seasons so this boil can actually take place in March here—or pop up in November.

  • Reply
    rosatamm
    May 6, 2019 at 8:10 am

    I’ve never been comfortable cooking fish but this Crawfish Boil recipe is so well explained! Thanks for all the tips.

    • Reply
      hmccallum
      May 7, 2019 at 11:28 am

      It’s so easy peasy, Rosa, I think you will be fine. Let me know how you like the recipe when you can.

  • Reply
    kimscravings
    May 6, 2019 at 7:59 am

    This Crawfish Boil is a great dinner idea! So easy and tasty!

  • Reply
    Danielle@wenthere8this.com
    May 6, 2019 at 6:44 am

    I just love a crawfish boil! since i discovered crawfish many years ago, it has been one of my favorite things to eat! Great recipe here 🙂

  • Reply
    Lettie
    June 26, 2018 at 6:46 am

    Just wondering could I sub jumbo prawns for the crayfish?

    • Reply
      Heidy McCallum
      June 26, 2018 at 6:51 am

      Hello, Lettie, sure if you like you can do so, you might want to adjust the cooking time a bit to accommodate your newly added ingredient.

  • Reply
    Andy
    June 26, 2018 at 6:45 am

    Thank you for all the tips and tricks to make this. I had no clue that you were not supposed to purge them. Good thing I read this.

    • Reply
      Heidy McCallum
      June 26, 2018 at 6:50 am

      Hey there, Andy, good morning. No definitely don’t purge them as it kills them almost instantly. Glad to be of some help.

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