Description

A flavorful and aromatic Stovetop Crawfish Boil infused with traditional Louisiana seasonings, succulent andouille sausage, baby red potatoes, corn nibblers, and served with a rich garlic butter sauce. Perfect for gatherings and seafood lovers seeking a classic Cajun experience.

Ingredients

Main Crawfish Boil

6 lbs live or frozen crawfish, rinsed well
10 ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning
4 cups seafood stock (or chicken broth)
1 large yellow onion, cut into quarters
4 celery stalks, cut into rough chunks
8 cloves of garlic, crushed
2 bay leaves
2 oranges, cut into quarters
2 lemons, cut into quarters
¼ cup distilled white vinegar
1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid
1 lb andouille sausage, cut into 3-inch pieces
1–2 lbs baby red potatoes
6–8 fresh or frozen corn on the cob nibblers

Garlic Butter Sauce

1 cup (2 sticks) unsalted butter
10 cloves of garlic, finely minced
2 tablespoons lemon juice
1 tablespoon Old Bay seasoning
1 tablespoon Creole Cajun Seasoning – homemade or store-bought
1 tablespoon fresh chopped parsley – optional

Cook Mode Prevent your screen from going dark

Instructions

Prep Crawfish: Thoroughly clean and purge the crawfish whether live or frozen to remove dirt and impurities, ensuring they are ready for boiling.
Make Boil Base: In a large stockpot or Dutch oven, combine 1 ½ gallons of water, Louisiana Crawfish Shrimp & Crab Boil Seasoning, seafood stock, quartered onion, celery chunks, crushed garlic cloves, bay leaves, quartered oranges and lemons, distilled white vinegar, and concentrated boil liquid. Bring to a boil, then reduce heat to simmer for 25-30 minutes to allow flavors to develop.
Add Sausage and Potatoes: Add the andouille sausage pieces and baby red potatoes to the pot, continuing to cook for 15-20 minutes until the potatoes are tender and can be pierced easily with a fork.
Cook Crawfish and Corn: Carefully add the cleaned crawfish and corn nibblers to the boiling pot, making sure they are fully submerged in the liquid. Boil for 5-6 minutes until the crawfish turn bright red and are fully cooked.
Prepare Garlic Butter Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Stir in minced garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and freshly chopped parsley (optional). Cook gently to meld the flavors, being careful not to burn the garlic.
Combine and Serve: Line a baking sheet with foil or parchment paper. Remove the contents from the pot, discarding unwanted aromatics like bay leaves and citrus pieces. Pour the prepared garlic butter sauce over the crawfish boil evenly and toss gently to coat.
Serve: Serve the crawfish boil immediately either directly from the baking sheet or plated individually, accompanied by lemon wedges for extra zest.

Notes

Ensure crawfish are well-purged to prevent any sand or grit in the final dish.
You can adjust seasoning levels according to your heat and spice preference.
Use seafood stock for deeper flavor, but chicken broth is a fine substitute.
For extra flavor, serve with additional garlic butter sauce on the side.
This recipe works well with frozen crawfish if fresh is unavailable.
Leftover boiled crawfish can be stored in the refrigerator for 1-2 days.