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Crawfish · Seafood · Outdoor Cooking
Louisiana Crawfish Boil
A full sack of crawfish, corn, potatoes and sausage — the way spring is supposed to taste.
- Prep 45 minutes
- Cook 1 hour
- Serves 10-12
A good boil is about timing and soaking, not boiling longer. Get the water screaming hot, kill the fire, and let the crawfish soak up the seasoning.
Method
- 1
Purge and rinse the crawfish thoroughly with cold water.
- 2
Fill your boiler about half full and bring the water to a rolling boil on a high output burner.
- 3
Add the seasoning, lemons, garlic and potatoes. Boil 10 minutes.
- 4
Add the sausage and corn, then the crawfish. Bring back to a boil for 3-5 minutes.
- 5
Kill the fire and let everything soak 20-30 minutes, tasting a crawfish every 10 minutes.
- 6
Drain the basket and pour it out on the table. Serve hot.
Cookware for this recipe
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