Crawfish Boil

Key Takeaways

• Rinse the crawfish with fresh water until it runs clear.
• Add seasoning while you’re bringing the water to a boil; once boiling, add sausage and potatoes, and cook for about 10 minutes.
• Add sausage and potatoes and cook for 10 minutes.
• Add the crawfish and cook for 2-3 minutes until they’re bright red.
• Turn off the heat and add frozen corn. Soak for 20-30 minutes, until desired spiciness is achieved.
• Drain and serve on a newspaper-lined table with plenty of napkins.

There’s nothing like a classic Cajun crawfish boil. Here’s how to enjoy this Southern tradition.

This recipe is intended to serve about 10 people.

Ingredients:

• 30-35 pounds of live crawfish (for live seafood delivered to your door, check out LAcrawfish.com)
• 5 gallons of water
• 1 bag of crawfish boil seasoning (approximately 4 lbs total, or according to taste)
• 2 lemons, halved
• 2 large onions, halved
• 10 garlic cloves
• 6 bay leaves
• 1 bunch of fresh thyme
• 4 pounds small red potatoes
• 8 ears of corn, halved
• 2 pounds smoked sausage, cut into chunks

Instructions:

1. Purge the crawfish: Rinse the live crawfish with fresh water until the runoff water is clear (or use a crawfish purger). Some recommend purging in salt water, but this step is controversial and may not be necessary.

2. Prepare the boiling mixture: In your High Performance Cooker, bring 5 gallons of water to a boil. Once boiling, add in the crawfish boil seasoning, lemons, onions, garlic, and for that perfect Louisiana zing, authentic Creole and Cajun seasonings.
   

3. Add potatoes and sausage: Once the water begins to boil, add the red potatoes and sausage to the pot and let them cook for about 10 minutes.

4. Cook the crawfish: Add the crawfish to the pot, stir, and let the water come back to a rolling boil. Cook for about another 2-3 minutes, then shut off the heat.
   

5. Let it soak: After turning off the heat, add in the frozen corn and let everything soak for about 20-30 minutes. The longer they soak, the spicier they will get. Pro tip: to cool the pot and reduce soaking time, while simultaneously preventing overcooking, use the Boil Boss Cooling Ring!

6. Drain and serve: After soaking, drain the crawfish and accompanying ingredients. Dump everything onto a large table covered with newspaper or serving trays, and let your guests dig in!

Check this guide: How to Eat Crawfish.

Boil Like a Pro With High Performance Cookers

Enjoy your classic Louisiana crawfish boil! Remember to have plenty of napkins and bowls for discarded shells. For extra fun, provide bibs and let the good times roll! Order your HPC crawfish pot and burner today.