Crawfish Boil – Immaculate Bites

Crawfish Boil – The perfect recipe to get your loved ones to gather around a table and enjoy a delicious meal and each other’s company. I love a good crawfish boil because it’s much more than a tasty meal. The crawfish, corn, and potatoes make it the ultimate dining experience. 🤩

Nothing says summer like a giant crawfish boil dumped out over newspaper on a picnic table. Am I right? Bright red crawdads, complemented by yellow corn, potatoes, and smoked sausage, and you’ve got a meal that will delight all your senses.

This spicy crawfish boil recipe is the best way to take advantage of crawfish season, and believe you me, it always draws a crowd. My family, extended family, friends, and neighbors are always ready to drop by when they know this iconic Louisiana delicacy is on my menu. Did somebody say block party? 😜

What is a Crawfish Boil?

Traditionally, a crawfish boil is a one-pot meal with crawdads and other fixings boiled in heavily spiced water. Afterward, you drain the cooking and serve the boil on newspaper in the middle of a large table. Outdoor eating is totally acceptable for this recipe, too, y’all!

Recipe Ingredients

• Live Crawfish – The star of this boil, live crawfish taste amazing and turn a beautiful bright red when cooked. Substitute frozen crawfish if you prefer but reduce the cooking time down to just 1-2 minutes.
• Corn – A hand-held veggie that goes great with the flavors of this dish and the hands-on approach crawfish boils call for.
• Potatoes – Small red potatoes work best for this recipe, but you can substitute other kinds if necessary.
• Smoked Sausage – When paired with seafood, you’ve got a real classic Louisiana flavor combination.
• Crawfish Seasoning – Louisiana crawfish boil seasoning is all about the spice. You’ll be using Louisiana crawfish, shrimp, and crab boil seasoning, Creole seasoning, bouillon powder, and, of course, salt and pepper.
• Butter Sauce – Butter, parsley, garlic, and lemon are the key players in the sauce a crawfish boil can’t do without.

How to Make Crawfish Boil

Prepare the Boil

• Make the Boil – Fill a large pot with water. Add your Louisiana crawfish shrimp and crab boil, Creole seasoning, bouillon, and salt. Stir well and bring to a boil over medium-high heat.
• Add Veggies – Add the garlic, onion, bay leaves, potatoes, and lemon slices. Then put the lid on the pot and cook till the potatoes are just tender, about 15 minutes. (Photo 1)
• Taste the crawfish boil water, and adjust the seasoning to preference.
• The Main Stars – Add the crawfish, corn, and sausage into the pot and cook for 5-8 minutes until the crawfish are bright red. (Photos 2-3)
• Rest – Turn off the heat and let your crawfish steep for 10 minutes.
• Serve – Remove everything from the pot using a strainer and discard the lemon, bay leaves, garlic, and onion. Place the crawfish, potatoes, corn, and sausage in a serving tray. (Photos 5-6)

Make the Butter Sauce

• Combine – Add all ingredients (except the lemon juice) to a medium microwave-safe bowl. Place in the microwave and microwave for about 40 seconds, or until butter is completely melted. (Photo 4)
• Ready – Take the bowl out of the microwave and add in the lemon juice, mixing to fully combine. Toss half the butter sauce in the crawfish mix and put the other half in small condiment dishes around the table as a dipping sauce.

Recipe Variations

1. Add other seafood to the mix if you want to! Lobster, shrimp, crab, clams, and even mussels can be added to this boil and will taste delicious. Adjust cook time depending on the seafood you add.
2. Give this boil some extra color (and spice) by adding bell peppers or chili peppers of your favorite variety to this boil. 🌶
3. Andouille sausage is a classic player in Cajun recipes, but you could go with any kind of smoked sausage you like. Kielbasa, Chinese sausage, or smoked beef sausage would all taste wonderful in this boil.

Tips and Tricks

1. Clean crawfish before adding them to the pot by placing them in a large strainer or a bucket with holes in the bottom if you’re feeding a crowd and rinsing them until the water runs clear.
2. Once cooked, the longer the crawfish soaks in the boil water, the spicier they will be. Adjust the spiciness level by adjusting the soak time.
3. Make sure your seasoned water is at a rolling boil when you add the crawfish to ensure proper cook times.

Make-Ahead Instructions

A crawfish boil is one of those meals that can’t be made ahead of time. In fact, the cooking of this dish is all part of the crawfish boil experience. Fortunately, it doesn’t take long to whip up, and you can do some prep work ahead of time. Clean and cut the corn, potatoes, and sausage the day before, so it’s ready to go straight in the pot the day of your boil.

Serving and Storage Instructions

Serve crawfish boil straight out of the pot after the ingredients have soaked up all that spicy flavor. Dump the boil on newspaper on a big table and enjoy with your bare hands if you are so inclined.

If you store leftovers within two hours of cooking, they’ll stay good for 3-4 days. Just make sure you store any leftovers in an airtight container in the fridge.

You can reheat crawfish boil in the microwave, but it tastes pretty good straight out of the fridge, too, if you ask me!

FAQs

What Goes With Crawfish Boil

There are a lot of side dishes that go well with a crawfish boil. My favorites are coleslaw, Mexican cornbread, and baked mac and cheese.

As for drinks, I always serve crawfish boil with plenty of sorrel drink, water, and ice-cold beer. You’ll want something fresh to drink with this spicy boil!

More Incredible Cajun Recipes to Try

1. Crawfish Etouffee
2. Cajun Stuffed Chicken
3. Shrimp Etouffee
4. Cajun Shrimp and Grits
5. Gumbo Recipe

Conclusion

If you’ve been looking for a fun recipe for your next family get-together, this is it! Drop a comment below to let me know if your crawfish boil was a hit. 😊

Watch How to Make It