Crawfish Boil
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- 1pound andouille sausage
- 6quarts water
- 2packages crab boil
- 6tablespoons fresh lemon juice
- 1teaspoon cayenne pepper
- 1tablespoon kosher salt
- 2heads garlic, peeled
- 4medium onions, peeled and halved
- 12small red potatoes, halved
- 4pounds live crawfish
- 4large ears corn, husked, silked and cut into thirds
Preparation
- Step 1
Heat a large skillet over medium heat. Add the sausage and cook until well browned and cooked through, about 20 minutes. Cut into 2-inch pieces and set aside.
- Step 2
Place water, crab boil, lemon juice, cayenne and salt in a very large pot and bring to a boil over high heat. Add the garlic, onions and potatoes, return to a boil, reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes.
- Step 3
Toss in the crawfish and the corn. Bring the liquid back to a boil, lower the heat and simmer for 10 minutes. Turn off the heat and stir in the sausage. Cover and let stand for 10 minutes. Drain. To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.
Private Notes
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Cooking Notes
Mike McCracken
For frozen crawfish preboiled in spices, you need less spice and less time for cooking crawfish. Put in the corn, bring back to a boil, simmer for five minutes and then add frozen crawfish, bring back to a boil and then turn off and add sausage.
Dan S
Any suggestions for adapting this recipe for frozen crawfish?
Mike McCracken
For frozen crawfish preboiled in spices, you need less spice and less time for cooking crawfish. Put in the corn, bring back to a boil, simmer for five minutes and then add frozen crawfish, bring back to a boil and then turn off and add sausage.
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