Crawfish Boil
Celebrate the flavors of the South with this Cajun Crawfish Boil recipe! Bursting with juicy crawfish, tender potatoes, sweet corn, and zesty seasonings, this communal meal is perfect for gathering friends and family together. Just follow these simple steps to create a feast that'll transport you straight to the bayous of Louisiana.
— Constant Cookbook
Ingredients
- 40 lbs crawfish
- 20 lbs potatoes
- 20 ears of Corn
- 2 whole garlic bulbs
- 6 lemons, halved
- ¼ cup Sriracha
- 1 bag Louisiana Crawfish Company Crawfish Boil Cajun Seasoning
Instructions
- Using a 10-gallon pot, fill with water 3/4 full, add crawfish boil seasoning and bring to boil.
- Add 5 lbs of potatoes, 5 ears of corn, garlic, lemons and 2 tbs Sriracha sauce.
- Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
- Add 10 lbs of crawfish and boil for another 2-3 minutes. Turn off the heat.
- Let crawfish soak, covered, for 15-20 minutes.
- At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
- Dump the contents of the basket onto the serving table and sprinkle with 2 tbs of Cajun seasoning.
- Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.
Cook Time
3H
Prep Time
PT20M
Yield
serves 15-18 (depending on how hungry your guests are)
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