Louisiana Style Crawfish Boil (Print View)

Spicy crawfish boiled with corn, potatoes, sausage, and Cajun seasoning for a flavorful Southern feast.

# What You'll Need:

→ Seafood

01 - 5 lbs live crawfish, rinsed and purged

→ Vegetables

02 - 6 ears corn, cut into thirds
03 - 2 lbs small red potatoes, halved if large
04 - 2 yellow onions, quartered
05 - 1 head garlic, halved horizontally
06 - 2 lemons, halved

→ Meats

07 - 1 lb smoked Andouille sausage, sliced into 2-inch pieces

→ Seasonings & Spices

08 - 1/2 cup Cajun seasoning (plus extra for sprinkling)
09 - 2 tbsp kosher salt
10 - 2 tbsp black peppercorns
11 - 4 bay leaves
12 - 1 tsp cayenne pepper (optional, for extra heat)
13 - 1/4 cup hot sauce
14 - 3 tbsp paprika

→ Other

15 - 1 stick (1/2 cup) unsalted butter
16 - 8 quarts water

# Step-by-Step Directions:

01 - Fill a large stockpot (at least 12-quart) with 8 quarts water. Add Cajun seasoning, kosher salt, black peppercorns, bay leaves, paprika, hot sauce, and lemons. Squeeze lemon juice into the water, then add the lemon halves. Bring to a rolling boil.
02 - Add potatoes, onions, and garlic to the boiling pot. Cook for 10 minutes until potatoes begin to soften.
03 - Add corn pieces and sliced Andouille sausage to the pot. Continue boiling for 10 minutes to ensure vegetables are tender and sausage is heated through.
04 - Add live crawfish to the pot. Stir thoroughly to submerge, cover with lid, and cook for 5–7 minutes until crawfish shells turn bright red.
05 - Turn off heat and stir in butter. Allow crawfish to soak in seasoned water for 10–15 minutes to absorb maximum flavor.
06 - Using slotted spoon, transfer crawfish, potatoes, corn, sausage, onions, and garlic to large serving trays or spread directly onto newspaper-covered table. Sprinkle with additional Cajun seasoning if desired.

# Expert Suggestions:

01 -
  • The communal joy of gathering around a newspaper lined table, everyone digging in with their hands, laughing over spicy bites and cold drinks
  • That perfect moment when you crack open a crawfish tail soaked in cayenne butter and realize this is what Sunday afternoons were invented for
  • How one pot feeds a crowd with almost zero cleanup, just pile everything on the table and let the feast begin
02 -
  • Always buy live crawfish and discard any that are already dead before cooking
  • The soaking time after turning off the heat is when the real flavor absorption happens
  • Set up your serving area with newspaper or butcher paper before you start cooking
03 -
  • Add halved oranges to the boil liquid for a subtle sweetness that balances the heat
  • Taste your boil liquid before adding the crawfish to make sure its seasoned enough
  • Start with less cayenne than you think you need, because you can always add more at the table

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