Creole Crawfish Boil with Corn (Print Version)
Louisiana-inspired seafood boil featuring tender crawfish, sweet corn, and potatoes in aromatic Creole spices.
# What You'll Need:
→ Seafood
01 - 4 pounds live crawfish, thoroughly rinsed and purged
→ Vegetables
02 - 6 ears corn, cut into halves
03 - 2 pounds small red potatoes, halved
04 - 1 large yellow onion, quartered
05 - 1 head garlic, halved crosswise
06 - 2 lemons, halved
→ Sausage
07 - 1 pound Andouille sausage, sliced into 1-inch pieces
→ Aromatics and Spices
08 - 1/2 cup Creole or Cajun seasoning blend
09 - 2 tablespoons kosher salt
10 - 1 tablespoon black peppercorns
11 - 1 tablespoon crushed red pepper flakes
12 - 4 bay leaves
13 - 1 bunch fresh parsley
→ Other
14 - 4 quarts water
15 - 1/2 cup unsalted butter, melted, for serving
# Step-by-Step Guide:
01 - Fill a large stockpot with water. Add Creole seasoning, salt, peppercorns, red pepper flakes, bay leaves, onion, garlic, lemons, and parsley. Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling liquid. Boil uncovered for 10 minutes.
03 - Add corn and sausage to the pot. Continue boiling for 8 to 10 minutes until potatoes are nearly tender.
04 - Add crawfish to the pot. Stir well, cover, and boil for 5 to 7 minutes until crawfish shells turn bright red and tails curl.
05 - Turn off heat. Let the boil rest, covered, for 10 to 15 minutes to allow flavors to absorb.
06 - Drain the boil using a colander. Spread contents on a large newspaper-lined table or serving platter. Drizzle with melted butter and sprinkle with extra Creole seasoning if desired. Serve hot.
# Expert Suggestions:
01 -
- The magical moment when you dump that bright red pile of crawfish onto the table creates an instant party atmosphere that brings everyone together.
- Once you nail the technique, this one-pot feast becomes surprisingly simple to prepare while absolutely dazzling your guests.
02 -
- Never skip the resting period after turning off the heat – this is when the crawfish absorb the most flavor without becoming overcooked and rubbery.
- If youre using pre-packaged Creole seasoning, taste it first as salt levels vary dramatically between brands, and you might need to adjust your additional salt accordingly.
03 -
- If you cant find live crawfish, frozen whole crawfish work surprisingly well - just reduce the cooking time to 3-4 minutes to prevent overcooking.
- Save the cooking liquid after straining out the solids - this intensely flavored stock makes an incredible base for gumbo or jambalaya the next day.