Crawfish Boil

4.60 from 79 votes

Published Jun 14, 2019

Updated Dec 20, 2024

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Get ready to make a New Orleans-style crawfish boil right at home! Fresh, juicy, and oh-so-savory, it’s a delicious mix of live crawfish, corn, red potatoes, and smoked sausage all boiled together with a bold blend of Louisiana and Cajun seasonings.

Fully cooked crawfish boil with corn, smoked sausage, and red potatoes on a serving tray.

What Is A Crawfish
Ingredients You’ll Need
How To Make Crawfish Boil
How Long To Boil Crawfish
How Do You Eat Crawfish
Frequently Asked Questions
What To Serve With This Recipe
Crawfish Boil (The Best Crawfish Recipe!)

Springtime in the southern United States means crawfish season, especially in Louisiana where a crawfish boil is more than just a meal—it’s a social event.

While I may not be from New Orleans, I’ve come to appreciate and love this tradition. It’s messy, it’s delicious, and it brings people together in a way only food can.

If shrimp is your thing, give my shrimp boil, Old Bay shrimp, or honey cajun grilled shrimp a try next time!

What Is A Crawfish

Louisiana New Orleans crrawfish boil on a serving platter.

Crawfish, also known as crayfish or crawdad, is a type of freshwater crustacean that resembles a miniature lobster. Unlike fresh water prawn found in lakes and rivers, they thrive in muddy swamps, paddy fields, or pools of fresh water.

In recent years, they’ve become increasingly popular in places like California and Texas, especially at Vietnamese-Cajun crawfish and crab boil restaurants like The Boiling Crab. However, the original crawfish boil remains a staple in Louisiana culture.

Essentially, they look like little lobsters with two tiny claws and hard shells that turn bright red after cooking. They have a sweet, tender meat that’s a cross between shrimp and crab.

Louisiana Crawfish Boil

A crawfish boil is one of my favorite ways to enjoy crawfish, especially during the early summer months. It’s such an iconic Louisiana Cajun delicacy, right up there with seafood boil and shrimp boil.

I love how a crawfish boil brings everyone together. Friends and family gather around a big table covered in newspapers, ready to dig into a pot of crawfish boiled in a flavorful spice mix broth. It’s more than just a meal—it’s a fun, social event where everyone can relax, crack open some seafood, and share good food and laughter.

Eating crawfish is definitely a messy affair. Shells fly, juices drip everywhere, and your hands get coated in spices—but trust me, it’s absolutely worth it!

Ingredients You’ll Need

Crawfish – I prefer using live ones for the freshest taste, but frozen can also be used. Just keep in mind the difference in cooking time (see instructions below)
Smoked sausage – you can use any kind, but Andouille sausage is the most traditional option
Small red potatoes
Corn
Garlic
Lemon – for added tang and freshness
Louisiana Crawfish Shrimp and Crab Boil spice mix, which you can buy on Amazon
Cajun seasoning
Lemon and pepper seasoning
Water

See the recipe card for full information on ingredients.

How To Make Crawfish Boil

Outside of Louisiana, it’s easier than ever to find live crawfish these days, especially in California and the coastal cities.

Shopping Tip for Crawfish: let me share a secret, if you live close to any Vietnamese markets or Asian grocery stores, you will definitely find them in big buckets, alive and kickin’, especially when they are in season. If you manage to get your hands on some, here’s a step-by-step on how to make a traditional crawfish boil:

Boiling water with crawfish boil seasonings.

Fill up a big pot with water and bring it to a boil. Throw in the Louisiana Crawfish Shrimp and Crab Boil mix, Cajun seasoning, and lemon pepper seasoning, and give it a good stir to get the party started.

Adding corns, smoked sausages and red potatoes to a pot to make crawfish boil.

Once it’s boiling, toss in the garlic, corn, potatoes, sausage, and lemon slices. Cover it up and let it cook for about 10 minutes. Check the boil water—if it’s too salty, add some more water. Too bland? Just sprinkle in more seasoning until it tastes right.

Adding live crawfish to the pot to make crawfish boil.

Now, add the crawfish to the pot and let them cook for 3-4 minutes with the lid on. Turn off the heat and let them soak for about 10 minutes. The longer they soak, the spicier they’ll get, so adjust based on how bold you’re feeling!

Quick tip: Once the shells turn red, the crawfish are cooked. Don’t let them go too long, or they’ll end up tough and chewy.

Fully cooked crawfish boil in a serving tray, ready to serve.

Scoop everything out with a strainer, pile it onto a big platter, and serve it up hot! Don’t keep the boil water—you’re done with that. Enjoy!

How Long To Boil Crawfish

Live crawfish (crayfish or crawdad) in a pot.

For live crawfish, it takes 3-4 minutes in hot boiling water, with the lid covering the pot. You can check for visual cues like the color turning red or bright red.

For frozen ones, thaw them at room temperature before boiling. Boil for 1 minute since they are already pre-cooked.

How Do You Eat Crawfish

I have to admit, the first time I tried this dish, it was far from an elegant experience. I had no idea what I was doing and ended up with more shells than actual meat.

Regardless of how you eat them, your hands will definitely get dirty. But that’s part of the charm of any crawfish recipe! Here’s how you can get the most out of this delicious seafood dish:

First, pull off the head of the crawfish.
Next, peel the shell off the tail, starting at the end farthest away from its tail. Peel on the side of the shell to expose the meat.
Pull the tail out of the shell and enjoy!

The best part of this seafood is in its head! The yellow “fat” (which is actually a liver-like organ) is so creamy and delicious, and it certainly tastes like uni (sea urchin).

You may also eat the claws if they are big enough. Just crack the shell of the claws by gently biting down with your teeth. Remove the shell to expose the meat.

Pro Tip: You may wear a pair of disposable gloves to keep your hands clean!

Frequently Asked Questions

Is crawfish boil healthy?

Crawfish are low in fat and high in protein. Along with vegetables, they contain essential vitamins and minerals like calcium, iron, vitamin C, and B vitamins. However, some crawfish recipes add loads of butter, which can add more fat and calories to the dish. My recipe, however, focuses on using spices to enhance the flavor instead of relying on butter.

Do I need to clean crayfish before boiling?

Yes, cleaning the crayfish before boiling is as important as the cooking process. Rinse them in cold water and remove any visible dirt or debris from their shells. It is recommended to soak them in salted water for about 15 minutes before cooking to help draw out any impurities.

How to boil crayfish?

Once clean, you will need a deep, large pot with enough water (I used 8-10 cups in this recipe) to cover the shellfish. I used a Dutch oven, but you can use any large pot that can hold all the ingredients. You can add in the crawfish after cooking the rest of the ingredients. The cooking time is short, just 3-4 minutes, or until the crawfish turns bright red.

What To Serve With This Recipe

This meal is best served alone with an ice-cold beer. For a summer cookout, I recommend the following recipes:

Lobster Rolls

Honey Cajun Grilled Shrimp

Blue Crab

Steamed Clams in Beer

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.