Louisiana Crawfish Boil

Louisiana Crawfish Boil

11 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
IMANKAY
Recipe by  IMANKAY

“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

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Fit a large (5 gallon) pot with a strainer insert, and fill half 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. 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.
  2. Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

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Reviews (11)

Rate This Recipe
Swamp Cajun
160

Swamp Cajun

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

kac2research
127

kac2research

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.

Barb
86

Barb

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!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 518 cal
  • 26%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 46.8 g
  • 94%
  • Cholesterol
  • 253 mg
  • 84%
  • Sodium
  • 1343 mg
  • 54%

Based on a 2,000 calorie diet

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