Louisiana Style Crawfish Boil (Printable View)
A Southern boil with spiced crawfish, potatoes, corn, sausage—full of bold, aromatic flavors.
# What You’ll Need:
→ Seafood
01 - 5 pounds live crawfish, rinsed and purged
→ Vegetables
02 - 6 ears corn, cut into thirds
03 - 2 pounds small red potatoes, halved if large
04 - 2 yellow onions, quartered
05 - 1 head garlic, halved horizontally
06 - 2 lemons, halved
→ Meats
07 - 1 pound smoked Andouille sausage, sliced into 2-inch pieces
→ Seasonings & Spices
08 - 1/2 cup Cajun seasoning, plus extra for sprinkling
09 - 2 tablespoons kosher salt
10 - 2 tablespoons black peppercorns
11 - 4 bay leaves
12 - 1 teaspoon cayenne pepper
13 - 1/4 cup hot sauce
14 - 3 tablespoons paprika
→ Other
15 - 1 stick (1/2 cup) unsalted butter
16 - 8 quarts water
# Cooking Steps:
01 - Fill a large stockpot (at least 12-quart) with 8 quarts water. Add Cajun seasoning, kosher salt, black peppercorns, bay leaves, paprika, hot sauce, and lemons. Squeeze lemon juice into the water, then add the lemon halves. Bring to a rolling boil over high heat.
02 - Once boiling, add potatoes, onions, and garlic to the pot. Boil for 10 minutes until potatoes begin to soften.
03 - Add corn pieces and Andouille sausage to the pot. Continue boiling for 10 minutes more to cook through and infuse flavors.
04 - Add live crawfish to the pot. Stir well to submerge, cover with lid, and cook for 5 to 7 minutes until crawfish shells turn bright red.
05 - Turn off heat and stir in butter. Allow crawfish to soak in the seasoned liquid for 10 to 15 minutes to absorb maximum flavor.
06 - Using a slotted spoon or strainer, transfer crawfish, potatoes, corn, sausage, onions, and garlic to large serving trays or onto a newspaper-lined table.
07 - Sprinkle generously with additional Cajun seasoning if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The communal experience turns strangers into friends in minutes
- That spicy, buttery soaking liquid makes every bite addictive
02 -
- Dead crawfish can make people sick—toss any that aren't actively moving before cooking
- The soaking time after turning off the heat is when the flavors really penetrate the shells
03 -
- Add halved oranges to the boil for a subtle sweetness that balances the heat
- Let your crawfish soak longer if you want them spicier—the longer they sit, the more they absorb