Crawfish Boil
A classic Louisiana-style crawfish boil with spicy, buttery crawfish, corn, and potatoes, perfect for a backyard gathering.
- Total time
- 60 min
- Servings
- 6
- Calories
- 450
- Protein
- 35g
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Ingredients
- 5 pounds live crawfish
- 4 ears corn on the cob
- 1 pound baby potatoes
- 1 cup crawfish boil seasoning
- 1 large onion
- 1 head garlic
- 2 halved lemon
- ½ cup butter
- ½ cup salt
- 5 gallons water
Instructions
- 1
Fill a large pot with water, add salt, seasoning, onion, garlic, and lemons; bring to a boil.
- 2
Add potatoes and corn, boil for 10 minutes until potatoes are nearly tender.
- 3
Add live crawfish, stir gently, and return to a boil; cook for 5 minutes.
- 4
Turn off heat and let crawfish soak in the seasoned water for 15 minutes.
- 5
Drain well, toss with melted butter, and serve hot on a newspaper-lined table.
Tools you’ll need
- large stockpot (at least 10 gallons)
- strainer or basket
- large serving platter
- stove
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