Description
Learn how to cook crawfish with this step-by-step guide. From purging and seasoning to boiling and soaking, master the authentic Cajun crawfish boil at home.
Ingredients
30-40 pounds live crawfish (feeds 10-12 people)
1 large stockpot with strainer basket (60-80 qt)
2-3 bags Cajun or Creole crawfish boil seasoning mix (or homemade blend)
6-8 lemons, halved
3 whole garlic heads, halved
4 large onions, halved
12 small red potatoes
6 ears of corn, halved
2 pounds smoked sausage, cut into chunks (optional)
Extra add-ins: mushrooms, artichokes, green beans
Instructions
Fill the pot 50% full with fresh water and turn on the burner. Add dry and liquid seafood seasoning, celery powder, and bay leaves. Squeeze in the juice of the lemons and drop the halves into the pot. Add onions, celery, and garlic. Bring to a rolling boil — this takes about 20–30 minutes.
Once the water is boiling hard, add the crawfish. Stir gently with the paddle for about 5 minutes as the boil settles into a simmer. Cover with the lid and cook 5 minutes.
After 5 minutes, add the potatoes. Cover again. After another 5 minutes, give a stir and add the sausage and mushrooms. Replace the lid. At this point the crawfish have been in about 15 minutes.
During the cooking process, avoid a rolling boil — you want a steady simmer with bubbles, not aggressive boiling. At 20 minutes, cut the flame, check the crawfish, and close the lid.
Let the crawfish steep in the hot liquid. This intensifies spice and flavor. At 25 minutes, add the corn and stir. Stir every 5 minutes to release heat. Optional: hose down the exterior of the pot to cool faster.
Taste every 5 minutes. Undercooked crawfish have rubbery tails; overcooked ones turn mushy. You’re aiming for firm tail meat, juicy heads, and deep spice. The crawfish will eventually sink, signaling they’ve absorbed flavor and are ready.
Lift the basket carefully (often a two-person job). Let drain for a few minutes, then spread crawfish, potatoes, sausage, and vegetables over a newspaper-lined table. Eat immediately.
Notes
Seasoning: Adjust spice by how long you let crawfish steep in the seasoned liquid. Longer soak = spicier flavor.
Cooling trick: Spraying the pot with water lowers the temperature and helps keep the crawfish firm.
Serving: Plan on 3–4 pounds per person if this is the main dish.
Leftovers: Peel and refrigerate crawfish tails for étouffée, pasta, or fried rice.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Seafood
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 3 lbs
- Calories: 400
- Sugar: 5g
- Sodium: 1710mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 220mg