Louisiana Crawfish Boil
Louisiana crawfish boil is a classic Southern dish that brings together the flavors of the bayou in a delicious and satisfying meal.
Ingredients
- 5 lbs live crawfish
- 6 quarts water
- 1 cup salt
- 1/2 cup Cajun seasoning
- 6 ears of corn, halved
- 4 lbs small red potatoes
- 2 lbs smoked sausage, cut into 2-inch pieces
- 6 cloves garlic, smashed
- 3 lemons, halved
Instructions
- Fill a large pot with the water and add the salt and Cajun seasoning. Bring to a boil.
- Add the potatoes, corn, sausage, and garlic to the pot. Cook for 10 minutes.
- Add the live crawfish to the pot and cook for an additional 5 minutes.
- Turn off the heat and let the crawfish soak in the seasoned water for 15 minutes.
- Remove the crawfish and other ingredients from the pot and spread them out on a table covered with newspaper.
- Squeeze the lemon halves over the crawfish and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Newspaper
Tools
Tongs Knife
Serving suggestions
Serve with cold beer and plenty of napkins for a traditional Louisiana experience.
Tips & tricks
Be sure to rinse the live crawfish thoroughly before cooking to remove any dirt or debris.
Cost
$40