That’s it, my friends. I hope you enjoy my seafood boil recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! It’s also something you can make at home for yourself or a small group of friends and family. The key to a great Louisiana crawfish boil is the blend of seasonings that imparts so much flavor, and that is one of my specialties. The great thing about this recipe is that it is very customizable, allowing you to add in as much or as little of the sausage and veggies as you’d like, even add new ones into the mix. It also scales beautifully if you do decide to throw a big crawfish boil party. Let’s talk about how to do a crawfish boil step by step, shall we?
Water. Use 12 quarts (3 gallons) for this recipe. CRAWFISH BOIL SEASONINGS Spices. Cayenne Pepper, Mustard Seeds, Allspice, Garlic Powder, Paprika, Crushed Red Pepper Flakes, Clove, Onion Powder, Salt, and Black Pepper. You can omit garlic powder and onion powder if you prefer, as we’re using fresh garlic and onion in the recipe. You can also use a nice Cajun seasonings blend. Dried Herbs. Dill, Coriander, Thyme, Oregano, Bay Leaves. FOR THE CRAWFISH BOIL Crawfish. Live crawfish, thoroughly cleaned, is ideal if you can obtain it. If not, this recipe works great with frozen crawfish. Onions. Lemons. Red Potatoes. Fresh Garlic. Butter. A half stick will make the crawfish easier to peel. Crystal Hot Sauce. The best for this recipe! Though you can use other hot sauces. Crystal is a Louisiana staple. Corn. Andouille Sausage. You can use other smoked sausage.
Add the crawfish, corn, and andouille sausage to the boiling pot. Press down beneath the water to cover. Boil for 2-3 minutes. Drain and serve onto trays or a newspaper lined table. Enjoy! Serve it all up with a nice butter sauce or your favorite seafood boil sauce and you’re good to go! Boom! Done! Your crawfish boil is ready to go! Dig on in, my friends, before it gets cold. Everyone is going to love you for this recipe. Leftover crawfish tail meat is more often used to incorporate into other recipes, like soups, stews, or casseroles. Try it with these crawfish recipes of mine:
Seafood Gumbo Crawfish Etouffee Crawfish Bread
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
