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Louisiana Crawfish Boil Recipe
by Briana DunlapNothing brings friends and family together quite like a traditional Louisiana Crawfish Boil. Loaded with live crawfish, potatoes, corn, sausage, mushrooms, onions, and bold Cajun seasoning, this South Louisiana staple is perfect for backyard gatherings, festivals, and celebrations.
What You Need
Instructions
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Fill your crawfish boiler with enough water to fully cover the basket once loaded.
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Add the crawfish boil seasoning, liquid crab boil, onions, and lemons to the water. Bring to a rolling boil.
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Add the potatoes and boil for 10-15 minutes.
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Add the sausage and continue boiling for 5 minutes.
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Add the corn and mushrooms and cook for another 5 minutes, or until the vegetables are tender.
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Lift the basket and remove the vegetables, sausage, and other sides. Set aside.
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Return the seasoned water to a rolling boil.
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Add the crawfish and return the water to a boil.
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Once the water reaches a rolling boil, cook the crawfish for 3-5 minutes.
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Turn off the burner and add additional Cajun seasoning if desired.
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Allow the crawfish to soak for 15-20 minutes. Taste a crawfish after 15 minutes and continue soaking if additional spice is desired.
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Remove the crawfish and serve alongside the potatoes, corn, sausage, mushrooms, onions, and lemons.
Tip: The soak is where the flavor happens. Don't rush it. Fresh lemons and yellow onions add extra flavor to the boil. Add additional Cajun seasoning during the soak to increase the spice level. Every crawfish boil is a little different—adjust the seasoning and soak time to match your family's preference. Serve family-style on a large table or in serving trays and enjoy with friends and family.
Ingredients
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