Louisiana Cajun Crawfish Boil (Print Version)
A vibrant Southern feast with crawfish, potatoes, corn, and andouille sausage infused with bold Cajun spices.
# What You Need:
→ Seafood
01 - 5 lbs live crawfish, thoroughly rinsed
→ Vegetables
02 - 2 lbs small red potatoes
03 - 6 ears corn, cut into thirds
04 - 2 large yellow onions, quartered
05 - 2 lemons, halved
06 - 1 head garlic, halved crosswise
→ Meats
07 - 2 lbs smoked Andouille sausage, sliced into 2-inch pieces
→ Spices & Seasonings
08 - 1/2 cup Cajun seasoning
09 - 2 tbsp kosher salt
10 - 2 tbsp paprika
11 - 2 tbsp cayenne pepper
12 - 1 tbsp black peppercorns
13 - 4 bay leaves
14 - 2 tbsp hot sauce
→ Other
15 - 4 gallons water
16 - 1 stick (1/2 cup) unsalted butter
17 - 1 bunch fresh parsley, chopped
# Preparation Steps:
01 - Fill a large stockpot with water and bring to a rolling boil over high heat.
02 - Add Cajun seasoning, kosher salt, paprika, cayenne, black peppercorns, bay leaves, onion, garlic, lemons, and hot sauce. Stir well and boil for 10 minutes to infuse flavors.
03 - Add potatoes and sausage; simmer for 10 minutes until potatoes begin to soften.
04 - Add corn and continue to cook for 5 minutes.
05 - Gently add the live crawfish. Return to a boil, then cook for 5–7 minutes until crawfish are bright red.
06 - Turn off the heat. Add butter and stir. Let everything soak for 15 minutes to absorb flavors.
07 - Drain the boil and transfer to a large serving tray or newspaper-lined table. Garnish with parsley and extra Cajun seasoning.
08 - Serve hot, encouraging guests to peel and enjoy!
# Expert Advice:
01 -
- Feeds a crowd with minimal effort once the pot is bubbling
- The spices create memories that linger on your fingers long after the feast
02 -
- Don't skip the soaking step—it's where the crawfish really absorb all that flavor
- Newspaper isn't just tradition, it makes cleanup infinitely easier
03 -
- Purge the crawfish in salt water before cooking for the cleanest flavor
- Don't overcrowd the pot—cook in batches if necessary