Description
This delicious Stovetop Crawfish Boil features tender crawfish simmered in a flavorful Cajun-spiced broth with sausage, potatoes, and corn, all finished with a rich garlic butter sauce for a perfect Southern seafood feast.
Ingredients
Scale
Crawfish Boil Base
- 6 lbs live or frozen crawfish, rinsed well
- 10 ounces Louisiana Crawfish Shrimp & Crab Boil Seasoning
- 4 cups seafood stock (or chicken broth)
- 1 large yellow onion, cut into quarters
- 4 celery stalks, cut into rough chunks
- 8 cloves of garlic, crushed
- 2 bay leaves
- 2 oranges, cut into quarters
- 2 lemons, cut into quarters
- ¼ cup distilled white vinegar
- 1 tablespoon Louisiana concentrated Crawfish Crab & Shrimp Boil liquid
Additional Boil Ingredients
- 1 lb andouille sausage, cut into 3-inch pieces
- 1–2 lbs baby red potatoes
- 6–8 fresh or frozen corn on the cob nibblers
Garlic Butter Sauce
- 1 cup (2 sticks) unsalted butter
- 10 cloves of garlic, finely minced
- 2 tablespoons lemon juice
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
- 1 tablespoon fresh chopped parsley – optional
Instructions
- Prepare Crawfish: Thoroughly clean and purge the live or frozen crawfish, rinsing them well to remove any dirt or impurities.
- Make Boil Base: In a large stockpot or dutch oven, combine 1 ½ gallons of water with the Louisiana boil seasoning, seafood stock, quartered onion, celery chunks, crushed garlic, bay leaves, oranges, lemons, distilled white vinegar, and concentrated boil liquid. Bring to a boil over high heat, then reduce heat and simmer for 25-30 minutes to develop deep, aromatic flavors.
- Add Sausage and Potatoes: Add the sliced andouille sausage and baby red potatoes to the simmering broth. Continue cooking for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Cook Crawfish and Corn: Carefully add the cleaned crawfish and corn nibblers to the pot, making sure they are fully submerged in the boil. Cook for 5-6 minutes until the crawfish turn bright red and are cooked through.
- Prepare Garlic Butter Sauce: While the boil cooks, melt the unsalted butter in a separate saucepan over medium-low heat. Stir in the finely minced garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and chopped parsley. Simmer gently to infuse the butter with the garlic and spices, then remove from heat.
- Combine and Serve: Line a large baking sheet with foil or parchment paper. Carefully drain the contents of the boil pot, discarding unwanted solids. Transfer the crawfish, sausage, potatoes, and corn onto the prepared baking sheet. Pour the garlic butter sauce evenly over everything and toss gently to coat thoroughly.
- Enjoy: Serve the crawfish boil immediately, either directly from the baking sheet or plated individually with lemon wedges for an extra zesty touch.
Notes
- Make sure to purge and rinse live crawfish thoroughly to remove grit and impurities before boiling.
- If you cannot find Louisiana Crawfish Shrimp & Crab Boil Seasoning, a blend of Cajun spices can be used as a substitute.
- Use fresh or frozen corn nibblers according to availability; fresh corn enhances sweetness.
- The garlic butter sauce can be adjusted by adding more or less garlic based on your preference.
- Serve with additional lemon wedges and hot sauce for extra flavor options.
- Leftovers can be refrigerated and reheated gently; however, crawfish flavor is best fresh.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Southern American
