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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.
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
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:
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.
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.
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.
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
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
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.
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.
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:
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.
Crawfish Boil (The Best Crawfish Recipe!)
Ingredients
- 3 lbs (1.35kg) crawfish
- 8 -10 cups water
- 6 oz (175g) Louisiana Crawfish Shrimp & Crab Boil
- 2 tablespoons Cajun seasoning
- 1 tablespoon Lemon Pepper seasoning
- 1 head garlic, unpeeled but separated
- 3 ears corn, cut into 2-inch (5cm) pieces
- 12 oz (350g) small red potatoes, halved
- 14 oz (400g) smoked sausage, cut into chunky pieces (Hillshire Farms)
- 1 lemons, sliced into rounds
Instructions
- Fill a large pot with water and bring it to a boil. Add the Louisiana Crawfish Shrimp and Crab Boil spice mix, Cajun seasoning, and lemon pepper seasoning. Stir well to a rolling boil.
- Add the garlic, corn, potatoes, sausage, and lemon slices. Cover the pot and cook for 10 minutes. Taste the crawfish boil water. If it’s too salty, add more water. If it’s too bland, add more seasonings to taste.
- Transfer the crawfish to the pot and cook for 3-4 more minutes, with the lid covered. Turn off the heat and let the crawfish soak for 10 minutes. The longer they soak, the spicier they will be.Pro tip: As soon as the shells turn red, the crawfish are done cooking. Don’t overcook them as they can become tough and chewy.
- Remove all the ingredients using a strainer and serve immediately. Discard the crawfish boil water.
Video
Notes
- If you don’t have live crawfish, you may use frozen crawfish. If you use frozen crawfish, just cook the crawfish for 1-2 minutes.
- You may use this recipe to make a quick and easy shrimp boil. Just substitute the crawfish with head-on and shell-on shrimps. However, you should definitely try my Cajun Butter Shrimp Boil, which is absolutely scrumptious!
- I recommend McCormick Cajun Seasoning and Lemon Pepper seasoning.
- I recommend Hillshire Farm smoked sausage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe and the crawfish!! Used this recipe about 6 times this summer and it’s perfect every time! Thank you for the recipe
Great! :)