Louisiana Crawfish Boil Recipe - Allrecipes.com
Louisiana Crawfish Boil Recipe
  • READY IN hrs

Louisiana Crawfish Boil

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2009

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 could do w/o the other items in the pot, but we do add corn and potatoes. We've never added mushrooms, artichoke or other veggies. We do add celery stalks to the pot and a heaping bit of cayenne pepper. From time to time we also add turkey necks. No matter how you mix and match this up, keep with the base ingredients: lemon, onions, garlic, crab boil and you will be pleased with the result.

 
Most Helpful Critical Review
Apr 27, 2009

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 ingredients wise, but the cooking times are way off. The recipe is best if you combine liquid and powdered Crab/Shrimp Boil as the seasoning for the water. (To that size pot add one cup of liquid Crab/Shrimp boil not a tbsp). The vegetables added are ok, there are numerous variations of what vegetables you can add as long as you stick with the main ingredients- onions, garlic, and lemon. You should add your liquid and dry seasoning combination along with the onions, garlic and lemon and let bring to a boil for 10 min. Add potatoes and corn (normal size corn on the cob cut in half or use frozen corn on the cob, remember to defrost before cooking) and cook for 10 min at a low boil not a simmer. Add your other vegetables and cook for 5 min then return the water to a full boil and add the Crawfish and cook per the following directions: Once you add the Crawfish to the boiling water, return the water to a boil, cook for 7 to 8 min. Immediately complete this next step, it is the difference between good Crawfish and GREAT Crawfish!! Once you turn the fire off after the 7 to 8 min boil time, place a 2 to 3 inch layer of ice in the pot. Yes, I said ice! (the pot size will determine how much ice you will need). Cover the pot and let the Crawfish soak for 15 min. If you have a strainer i

 
Jul 11, 2007

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 only slightly - we used a large turkey fryer to cook in. We didn't add the artichokes, we only cut onions in half vertically (didn't slice them), we used 8 large ears of sweet corn (each broken in half) and we used 6 pounds of raw shrimp instead of the crawfish. After working through the recipe and cooking everything but the sausage & scrimp, we dumped the first ingredients into a large tin pan (about 15" x 24"), then cooked the sausage and shrimp in the same liquid. Wehn they were done we dumped the sausage and shrimp on top of the veggies. What a great looking meal and everyone raved about how good it was, and how much fun it was to eat. We put out 3 pan for everyone to dump the peels and cobs in and ate off of paper plates. We'll definately do it again. Thanks for the great recipe!!

 
Jun 26, 2011

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

 
Apr 21, 2010

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 include a stick of butter per batch as this helps with the peeling process. Those tails come right out!! Mushrooms, potatoes, corn on the cob, sausage, weiners (for the kids) are always a part of our family boils. This is a very yummy meal with some crawfish dip, ice cold beer, and a wonderful group of people, it can't be beat!!

 
Jun 17, 2007

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 Christening. People are still talking.

 
Sep 21, 2009

Outstanding! Combined several to get my own.

 
Apr 02, 2009

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.

 

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Nutrition

  • Calories
  • 541 kcal
  • 27%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 286 mg
  • 95%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 9.6 g
  • 38%
  • Protein
  • 51.4 g
  • 103%
  • Sodium
  • 1362 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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