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Prep some mouthwatering crawfish boil just like how it's done in New Orleans! Fresh, juicy, and savory, it's a mix of live crawfish, corn, red potato, and smoked sausage, all boiled together in a flavorful blend of Louisiana and Cajun seasonings.
Spring means crawfish season in the southern United States, particularly Louisiana, where a crawfish boil is considered a social event.
I may not be from New Orleans, but I have come to appreciate and love the tradition of a good crawfish boil. It’s messy, it’s delicious, and it brings people together in a way that 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 which is commonly found at lakes and river, they are found in muddy swamps, paddy fields, or places with a pool of fresh water.
In recent years, it has become increasingly popular in California and Texas, made popular by Vietnamese-Cajun crawfish and crab boil restaurants like The Boiling Crab. But the original crawfish boil remains a staple in Louisiana culture.
Essentially, they look like little lobsters with two tiny claws with hard shells that turn bright red after cooking. They have a sweet, tender meat that tastes like 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 dive 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
- 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.
can wait haven’t had crawdads in a while and I’m going to town!!!!
1. Cajun land dry seasoning is the best. Mix this with some zatarains lemon crawfish boil. Don’t follow the directions on the package. It’s not about how much crawfish your cooking it’s about how much water your using to boil them. Normally the color of my water is a dark red. Taste the water. If it’s a little too spicy for your liking. It’s right
2. Bring water to a boil. Dump crawfish. Bring up to a rolling boil then cut off the heat no matter how long it takes. Dump frozen corn and sausage after about 5 min. Let crawfish sit in cooled down water for 15 to 30 min depending on how spicy you like them
Oh put your potties in first before bring water to a boil. You can put in artichokes in then too
I’ve put in black olives, mushrooms, Brussel sprouts onions garlic. Just about anything you can think of
Bout as quick and easy as I can make it
1. Cajun land dry seasoning is the best. Mix this with some zatarains lemon crawfish boil. Don’t follow the directions on the package. It’s not about how much crawfish your cooking it’s about how much water your using to boil them. Normally the color of my water is a dark red. Taste the water. If it’s a little too spicy for your liking. It’s right
2. Bring water to a boil. Dump crawfish. Bring up to a rolling boil then cut off the heat no matter how long it takes. Dump frozen corn after about 5 min. Let crawfish sit in cooled down water for 15 to 30 min depending on how spicy you like them
Bout as quick and easy as I can make it
Do I peel the lemons?
No need to peel the lemon. :)
Now this is what I call jumbo size crawfish!
Awesome!
Hi Bee,
wow, I never have seen anything like this! I love the combination of flavors and colors. Healthy, filling, and delicious. What happens if i leave out red potatoes?
You can leave out the potatoes for this crawfish boil.
This looks fantastic! I bet this must beat waiting in line for Boiling Crab!
Oh my, looks so delicious. I love crawfish boil. Grew up in Texas and crawfish is a big part of life.
I love crawfish too, I can eat them every day!!! :)
I love crawfish, have to try your crawfish boil recipe. Where did you get the crawfish?
I got them from a Vietnamese market.