Louisiana Crawfish Boil

Louisiana Crawfish Boil

13
IMANKAY 46

"What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking."
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Ingredients

1 h 45 m servings 541 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 51.4 g
  • 103%
  • Cholesterol:
  • 286 mg
  • 95%
  • Sodium:
  • 1323 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  2. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
  3. Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

Being from New Orleans, I know that every family has their own special way of boiling crawfish and this recipe is close to my family recipe. We are all about the 'craw-dads' and sausage and coul...

Most helpful critical review

I hope they meant 40 pounds of live Crawfish. If you are feeding people from Louisiana plan on 8 pds of Crawfish per person, elsewhere plan on 6 pds of Crawfish per person. Not a bad recipe in...

I hope they meant 40 pounds of live Crawfish. If you are feeding people from Louisiana plan on 8 pds of Crawfish per person, elsewhere plan on 6 pds of Crawfish per person. Not a bad recipe in...

Being from New Orleans, I know that every family has their own special way of boiling crawfish and this recipe is close to my family recipe. We are all about the 'craw-dads' and sausage and coul...

Allrecipies e-mailed this receipe to me a couple days before we went to a our lake house and we decided we wanted to try it there with our friends & neighbors. WHAT A HIT!!! We modified it onl...

Edit on my recipe, use 40 pounds not 4 pounds of live crawfish.

Boiling crawfish is really idiot proof. It is hard to do a bad job if you keep your essentials the same every time. Always include garlic, onions, lemon, and crawfish boil seasoning. We always i...

This was a great variation on mine. I have never used mushrooms or artichokes. Corn on the cob can be used instead of baby corn. Great crowd pleaser. We used it for our daughter's Christenin...

I think this recipe should read "40 lbs of crawfish" not "4 lbs". I have not cooked this recipe, but I have cooked lots of crayfish and this recipe seems like a good one.

Outstanding! Combined several to get my own.

This made me home sick!....ThanK YOU