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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!
Ingredients
- 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)
Instructions
- 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!
Notes
*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.
Do you put crawfish in frozen or rinse them thawed?
Hi Chanelle, They go in frozen and you just cook them until they’re defrosted and heated through. It only takes a couple of minutes. Thanks for the question. I’ve updated the recipe to make this more clear. -Christine
I’ve never thought of using frozen crawfish like this. How easy!
Cheryl, Let me know if you give it a try. It sure makes a crawfish boil into an easy dinner for anytime!
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So, did you suck the heads???
Lol! I tried one. I don’t think I was doing it right. Next time I’ll watch more How-to videos before dinner.
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How fun! I actually got to go to a real-live, authentic crawfish boil in the BAYOU when I was in Louisiana last year. Such a neat experience. I love what you’ve created at home though too!
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Yum! This looks fantastic!
yum! I’ve never had a crawfish boil before. I have enjoyed crawfish before (not like the peeling/sucking their heads kind of way), but in gumbo and jambalaya. I think I need to dive right into this cajun classic dish! Great job!
My country is surrounded by sea and all seafood is in my weekly table. I love the way you cooked the crawfish!
★★★★★
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