Crawfish Boil Recipe

1. Fill a large pot with water. Bring the water to a boil. …
2. Add the garlic, corn, potatoes, sausage and lemon slices. Cover the pot with its lid and cook for 10 minutes.
3. Taste the crawfish boil water. If it’s too salty, add more water. …
4. Turn off the heat and let the crawfish soak for 10 minutes.

“Official” Crawfish Boil Recipe

Ingredients:

• One 4.5 lb. bag of Louisiana Fish Fry Crawfish Shrimp and Crab Boil
• One 35-40 lb. sack of live crawfish
• 4 lbs. new potatoes
• 2 lbs. of quartered onions
• 5 garlic pods
• 1 lb. quartered lemons
• 10-15 corn cobbettes

Instruction:

Wash live crawfish with fresh water until it runs clear. Remove any dead crawfish. Fill boiling pot with water to desired amount to cover seafood. Add one bag of Louisiana Fish Fry Crawfish, Shrimp, & Crab Boil 4.5 lbs to the water. Bring water to a rolling boil. Add live crawfish, potatoes, onions, garlic, and lemons to your boil basket and carefully lower into boiling water. Louisiana Fish Fry Products Boil Boosters are also a great option to fresh vegetables. BOIL FOR 5 MINUTES AFTER WATER RESUMES BOILING. Turn off burner. (Add frozen Corn) Soak for 15-20 minutes and give them a try! If desired flavor hasn’t been reached, soak in 5 minute regiments. Once flavor has reached your liking, crawfish are ready! Take a moment to jot down any adjustments you might have made for your next boil. Boiling another sack? Follow the same method as above, but this time use only half the seasonings. Using previous boil water, add a bag or two of Louisiana Fish Fry Crawfish, Shrimp, & Crab Boil 16 oz to the water and repeat the same soaking time as before. ENJOY!!!

Crawfish Boil

Prep: 0 1h30min0

Total: 0 1h53min0

Yield: 10 to 12 servings

Ingredients:

• 1 tablespoon whole black peppercorns
• 1 tablespoon whole coriander seeds
• 2 tablespoons whole cloves
• 1 1/2 tablespoons whole allspice
• 5 gallons water
• 1 pound kosher salt
• 4 tablespoons cayenne pepper
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon dry mustard
• 1 tablespoon dried dill weed
• 6 bay leaves, crumbled
• 10 pounds live crawfish
• 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter
• 8 ears corn, halved
• 2 heads garlic, unpeeled, but separated
• 1 pound andouille sausage, cut into 1-inch pieces

Instruction:

1. Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
2. Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes.
3. Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear.
4. Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
5. Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.

Best Crawfish Boil Recipe

This crawfish boil recipe is both delicious and crazy simple — a winner every time.

Yield: 12

Ingredients:

• 32 pounds crawfish
• 2 Zatarain’s Crawfish (Shrimp & Crab Boil Bags)
• 2 Zatarain’s Concentrated Shrimp and Crab Boil (bottled)
• 1 cup Cajun Seasoning (plus extra for sprinkling)
• ¼ cup cayenne pepper
• 2 lemons (halved)
• 2 pounds smoked sausage links (cut into chunks)
• 8 ears of fresh corn (cut into thirds)
• 3 pounds new potatoes

Instruction:

1. Fill an 80-quart boiling pot ¾ of way full of water and bring to a rolling boil. If you don’t have an 80-quart pot, you can use two large pots and divide the seasonings and ingredients between them. You can also boil the crawfish in batches.
2. Add Zatarian’s seasoning bags, bottles, Cajun seasoning, cayenne, lemon halves, and cut sausage to the pot(s).
3. Add the potatoes and allow to boil for about 5 minutes, or until a knife easily pierces through the potatoes.
4. Add crawfish and corn to the pot and allow to cook until the crawfish turn red, about 5 minutes. Remove the crawfish and vegetables to a drainer set over a pot. Once crawfish and vegetables are drained, pour onto newspaper and sprinkle with additional Cajun seasoning.

CRAWFISH BOIL RECIPE

Bring New Orleans-style flavor to your kitchen with our mouthwatering crawfish boil recipe. This zesty dish is made with live crawfish, corn and red potatoes, all boiled in a delicious Cajun-style broth that comes together easily using Zatarain’s® pre-seasoned seafood boil. You can add crab, shrimp and lobster for a mixed seafood boil, or smoked sausage, broccoli and mushrooms for a savory kick. Since it’s a one-pot meal, we love making a Cajun crawfish boil for a big crowd and serving it alongside creamed corn, jambalaya and potato salad for a complete Southern-inspired spread. For more tasty seafood dishes to add to your collection, check out our recipes for crab cakes and shrimp and crab pasta.

Prep: 1h

Yield: 20

Instruction:

1. Fill an 80-quart crawfish boiling pot with a basket 1/3 to 1/2 with water. Place pot on a jet-style propane burner on high heat. Add onions, garlic and lemon halves. (You can use a small laundry bag for lemons and garlic. Or just leave the onions in the mesh bag they come in from the grocery with tags removed.)
2. Bring to full rolling boil. Stir in Crab Boil Complete. Add potatoes (in their mesh bag from the grocery or a laundry bag). Reduce heat to medium-low. Boil 20 minutes or until potatoes are fork-tender. Remove potatoes.
3. Return water to full rolling boil on high heat. Add crawfish, celery, liquid Crab Boil and Crab Boil bag. Return water to full rolling boil on high heat. Start checking doneness just before water returns to full rolling boil. As soon as small gaps start to appear between the head and the tail on the largest crawfish, they are done. Turn off heat. Add frozen corn and cooked potatoes. Let stand 15 minutes. Remove corn and potatoes. Let crawfish stand for a minimum of 30 minutes, but 45 minutes is better.

HOW TO: LOUISIANA CRAWFISH BOIL | THE BEST FLAVOR! NO SAUCE ON THESE SHELLS!

FAQ

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