Crawfish Boil

Name: Crawfish Boil
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 30 lbs live crawfish (or 5 lb frozen pre-cooked crawfish tails), purged and rinsed; 2 bags Zatarain's Crab and Shrimp Boil seasoning bag; 1/2 cup Cajun seasoning (such as Tony Chachere's); 1/2 cup kosher salt; 6 lemons, halved; 4 heads of garlic, halved crosswise; 4 large yellow onions, quartered; 8 bay leaves; 2 tbsp cayenne pepper; 3 lbs small red potatoes, scrubbed; 2 lbs andouille smoked sausage, cut into 2-inch pieces; 6 ears of corn, husked, halved; 1 lb whole button mushrooms

Whole live crawfish simmered in a massive pot of heavily seasoned, spicy water with corn, potatoes, and sausage - the definitive Cajun communal feast. Plan ahead: live crawfish should be purged in salted water for 20 minutes before cooking.

75 minMediumServes 6450 cal/serving

CajunDinnerStovetopStandardHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-Free

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Ingredients

30 lbs live crawfish (or 5 lb frozen pre-cooked crawfish tails), purged and rinsed
2 bags Zatarain's Crab and Shrimp Boil seasoning bag
1/2 cup Cajun seasoning (such as Tony Chachere's)
1/2 cup kosher salt
6 lemons, halved
4 heads of garlic, halved crosswise
4 large yellow onions, quartered
8 bay leaves
2 tbsp cayenne pepper
3 lbs small red potatoes, scrubbed
2 lbs andouille smoked sausage, cut into 2-inch pieces
6 ears of corn, husked, halved
1 lb whole button mushrooms

Instructions

1

Fill a 60-quart or larger boiling pot with a strainer basket about two-thirds full of water. Add 2 bags Zatarain's Crab and Shrimp Boil seasoning bag, 1/2 cup Cajun seasoning (such as Tony Chachere's), 1/2 cup kosher salt, 6 halved lemons, 4 halved crosswise heads of garlic, 4 quartered large yellow onions, 8 bay leaves, and 2 tbsp cayenne pepper. Bring to a rolling boil over high heat.
2

Add 3 lbs scrubbed small red potatoes and 2 lbs cut into 2-inch pieces andouille smoked sausage to the boiling water. Cook for 15 minutes.
3

Add 6 husked, halved ears of corn and 1 lb whole button mushrooms. Cook 10 more minutes.
4

Add the purged 30 lbs purged and rinsed live crawfish (or 5 lb frozen pre-cooked crawfish tails) to the pot. Return to a boil and cook for 5 to 7 minutes until the crawfish are bright red and cooked through - shells will turn vivid red and the tails will curl tightly.
5

Turn off the heat. Allow crawfish and vegetables to soak in the seasoned water for 20 to 30 minutes so the spices penetrate - this soaking step is what makes the boil flavorful. Taste occasionally and pull when the heat level is right.
6

Lift the strainer basket and drain. Spread everything onto a newspaper-lined table or large trays. Serve hot; provide dipping butter and extra Cajun seasoning on the side.

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Questions

How much time should I plan for Crawfish Boil?

As written, 75 minutes: 30 of prep and 45 of cooking. The longest single stretch is the hands-off wait in step 5, 30 minutes.

What can I use instead of andouille in Crawfish Boil?

The entry for Crawfish Boil calls for 2 lbs andouille smoked sausage, cut into 2-inch pieces. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Can I use frozen shrimp instead of shrimp in Crawfish Boil?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Crawfish Boil uses 2 bags Zatarain's Crab and Shrimp Boil seasoning bag.

Is Crawfish Boil spicy?

Moderately. The heat in Crawfish Boil comes from 2 tbsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I start Crawfish Boil the day before?

Yes. Step 5 is a built-in pause of 30 minutes: "Allow crawfish and vegetables to soak in the seasoned water for 20 to 30 minutes so the spices penetrate - this soaking step is what makes the boil flavorful." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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