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Louisiana Crawfish Boil

A vibrant and flavorful dish perfect for gatherings, packed with protein, veggies, and spices, combining health benefits with lively Cajun flavors.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course, Party
Cuisine: American, Cajun, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 50 pounds live crawfish, rinsed well
  • 2 ounces packages smoked sausage, cut into 1/2 inch slices You can substitute with turkey or chicken sausage for a healthier option
  • 15 pieces red potatoes, washed
  • 2 large onions, sliced
  • 30 pieces baby corn
  • 2 large whole artichokes
  • 1/2 pound fresh green beans, trimmed
  • 2 ounces packages mushrooms, cleaned
  • 3 large lemons, halved For serving
  • 3 large oranges, halved For extra flavor
  • 2 heads garlic, unpeeled
  • 5 leaves bay leaves
  • 1 tablespoon liquid shrimp and crab boil seasoning
  • Salt and ground black pepper to taste

Method
 

Preparation
  1. Gather all ingredients.
  2. Fill a very large pot about 1/3 full with water.
  3. Add garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes.
  4. Bring the mixture to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  5. Stir in mushrooms, green beans, onions, and baby corn, and continue to cook for about 15 minutes.
  6. Stir in sausage; cook for 5 minutes more.
  7. Add crawfish and return the mixture to a boil. Simmer until crawfish shells turn bright red, about 5 minutes.
  8. Test for doneness by peeling a crawfish.
  9. Remove from heat and carefully drain all liquid.
  10. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.

Notes

Serve with lemon wedges and hot sauce for added flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for two months.