This easy crawfish boil recipe uses fully-cooked frozen crawfish, available at many grocery stores in the US. It’s quick and tasty and lets you bring Louisiana home any night!
- 4 lemons
- 12 garlic cloves, unpeeled
- 3 large onions, peeled and quartered
- 1/2 cup Old Bay Seasoning
- 2 tsp. salt
- 1 tsp. red pepper flakes (optional)
- 2 and 1/2 lbs. whole small red potatoes, larger potatoes cut in half
- 14 oz. andouille sausage, cut into 12 pieces
- 6 cobs of corn, shucked and broken in half
- 2 lbs. fully-cooked frozen crawfish*, rinsed
- hot sauce (for serving)
- Fill a large pot with 6 quarts of water.
- Cut 2 lemons in half. Squeeze the juice from them into the water and add the squeezed lemon halves to the water as well. Cut the other 2 lemons into wedges and set aside for serving.
- Add the garlic, onion, red pepper flakes, Old Bay, and salt to the water.
- Cover the pot and bring the water to a boil over high heat. Reduce heat to low and simmer 5 minutes.
- Add the potatoes. Cover and cook until they’re just tender when pierced with a fork, 9-10 minutes.
- Add the sausage and corn. Cook covered for 5 minutes.
- Gently add the rinsed frozen crawfish and cook covered until heated through, 2-3 minutes.
- Use a slotted spoon to transfer the crawfish, sausage, and vegetables to a large platter.
- To Serve: Cover a table with newspaper. Pile the crawfish, sausage, and vegetables right on top, or leave everything on the platter. Put out the lemon wedges and hot sauce. Squeeze the garlic cloves from the skin as a condiment as well. Make sure there are a lot of napkins on hand before you dig in!
*This crawfish recipe calls for fully cooked crawfish which are available at the fish counter in many states. If you’re lucky enough to get your hands on live crawfish, follow a reputable source for information about how to clean and prep the crawfish. Proceed with the above recipe with this adjustment: Before adding the crawfish to the pot, bring the water to a boil over high heat. Add the crawfish. When water returns to a boil, reduce heat to low and cook covered for 10-15 minutes, until the crawfish have turned red and have started to float. Crack one or two open and make sure that the meat is white and that all yellow fat is no longer runny.