Boiled Crawfish
A classic southern feast featuring live crawfish boiled with potatoes, corn, sausage, and bold cajun spices.
Ingredients
- 10 lbs live crawfish, rinsed
- 1 cup dry crawfish boil seasoning
- 4 lemons, halved
- 2 garlic heads, halved
- 2 yellow onions, quartered
- 2 lbs small red potatoes, washed
- 4 sweet corn ears, halved
- 1 lb smoked sausage link, sliced
Instructions
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1
Fill a large stockpot half full with water and bring to a rolling boil.
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2
Add 1 cup dry crawfish boil seasoning, 4 halved lemons, 2 halved garlic heads, and 2 quartered yellow onions to the boiling water, stirring well.
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3
Add 2 lbs washed small red potatoes and 1 lb sliced smoked sausage link, cooking for 10 minutes.
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4
Add 4 halved sweet corn ears and boil for an additional 5 minutes.
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5
Add 10 lbs rinsed live crawfish, cover the pot, and cook for 5 minutes until shells turn bright red.
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6
Turn off heat and let soak for 15 minutes, verifying crawfish tail meat reaches an internal temperature of 145°F before serving.