For those of you who weren’t blessed to be born and raised in Louisiana, you may not be able to appreciate the art of a crawfish boil. Boiled Crawfish is a delicacy in Louisiana. Nothing gathers people together more than a good old Crawfish Boil! These little red suckers bring a different kind of joy to our hearts! I can’t even explain the taste. But, let me try…It’s kind of like a mini lobster with 100x more flavor!

If you’re able to source live crawfish, you will likely order it by the sack and most sacks are 30 – 40 lbs. each. So, be sure to invite some of your best friends to partake in these Boiled Crawfish because most people can only eat 3 – 5 lbs of these delicious creatures.

Your sack of crawfish is going to be dirty! Don’t be alarmed. They come from the swamp. So, a little dirt is expected. Pour them into large cooler and place the water hose inside it. Then, open the drainage hole. Allow the water to run for about 20 minutes or until the water in the cooler is clean.

You want them to have the right amount of kick. If they’re too spicy, it’s hard to enjoy them. The most important part of the boil, other than choosing the right amount of seasoning, is the cooling/soaking process. Crawfish boils super fast! Within 5 minutes, they will be beautifully red and floating at the top of the pot. This is when you need to drop that temperature. 150°F is ideal for soaking.

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Boiled Crawfish

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: CajunDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 lbs 2 salt

• 8 8 onions, quartered

• 10 10 lemons, halved

• 6 heads 6 garlic, halved horizontally

• 3 lbs 3 andouille, sliced into 1/2-inch slices

• 1 (4 1/2 lb) bag 1 Louisiana crawfish, shrimp and crab boil

• 3 lbs 3 small red potatoes

• 8 ears 8 corn, shucked and cut into thirds

• 40 lbs 40 medium crawfish

• Dipping Sauce:

• 2 cups 2 mayonnaise

• 1/2 cup 1/2 ketchup

• 1/2 cup 1/2 Worcestershire sauce

• 1/2 cup 1/2 fresh horseradish

Directions

• Bring a very large pot of water to a boil over high heat.  Add the salt, onions, lemons, garlic, and spice mix and boil until the onions and lemon soften, about 10 minutes.  Add the potatoes and boil until tender when pierced with a knife, approximately 15 minutes.
• Add the corn, cook and additional 10 minutes, then transfer the vegetables to a colander.  Drain well, then spread the corn and potatoes on a table lined with paper.  Return the water to a boil, then add the crawfish and sausage, and bring  back to a boil once more.  
• ​Immediately turn off the heat and allow the crawfish to soak, uncovered, in the spicy water for 20 – 30 minutes.  Drain the crawfish and serve alongside the vegetables with plenty of napkins and cold beer.

Inspired by Donald Link – New Orleans, LA