Description
A classic Crawfish Boil perfect for gatherings!
Ingredients
Scale
- 30–50 pounds live crawfish
- several large containers or bags crawfish boil seasoning
- 4–6 large yellow onions, quartered
- 4–6 whole heads of garlic, cut in half horizontally
- 6–8 lemons, halved
- 5 pounds red potatoes, small to medium
- 1–2 ears fresh corn on the cob per person, cut into 2–3 inch pieces
- 2–3 pounds smoked beef sausage, cut into 1–2 inch pieces
- 2–3 sticks Cajun garlic butter, melted (16–24 tablespoons)
- 6–8 cloves fresh garlic, minced
- 2–3 tablespoons Cajun seasoning, or more to taste
- 1–2 tablespoons hot sauce, or to your desired spice level
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
- Kosher salt for seasoning the water, if needed
Instructions
- Purge the Crawfish: Place them in a large tub or cooler and cover with fresh water. Let them soak for about 10-15 minutes, stirring gently. Drain the dirty water and repeat this process 2-3 times until the water runs mostly clear. Set aside.
- Set Up Your Boil: Position your large boiling pot on a sturdy surface over a powerful propane burner outdoors. Fill the pot about two-thirds full with water.
- Build the Flavor Base: Add your crawfish boil seasoning according to the package directions, along with the quartered onions, halved garlic heads, and halved lemons to the water. Bring the water to a rolling boil.
- Taste and Adjust: Once boiling, carefully taste the water. It should be intensely seasoned. Add more seasoning or salt if needed.
- Boil the Potatoes: Add the red potatoes to the boiling water. Cook for about 8-10 minutes, or until they start to become tender but are not fully cooked through.
- Add Corn and Sausage: Next, add the corn on the cob pieces and the smoked beef sausage. Continue to boil for another 3-5 minutes.
- Introduce the Crawfish: Carefully lower the basket of purged crawfish into the boiling water. Bring the water back to a rolling boil.
- Cook the Crawfish: Once the water returns to a boil, cook the crawfish for only about 3-5 minutes. They should be bright red.
- The Crucial Soak: Turn off the heat. Immediately add a bag of ice to the pot. Let them soak for 20-30 minutes, or even longer for more intense flavor.
- Drain and Serve: Carefully lift the basket from the pot, allowing excess water to drain. Pour the crawfish and vegetables directly onto a clean, newspaper-covered table.
- Prepare the Cajun Garlic Butter: In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the Cajun seasoning, hot sauce, and lemon juice. Remove from heat and stir in the chopped fresh parsley. Keep warm.
- Feast!: Encourage everyone to dig in! Provide plenty of napkins and bowls of Cajun Garlic Butter for dipping.
Notes
- Ensure the crawfish are purged well to remove any dirt and debris.
- This recipe can be adjusted based on the number of servings needed.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup