Description

This Stovetop Crawfish Boil recipe delivers a classic Southern seafood feast featuring tender crawfish simmered with andouille sausage, baby red potatoes, and sweet corn on the cob. Infused with a vibrant blend of spices, citrus, and aromatics, the boil is finished with a luscious homemade garlic butter sauce that elevates every bite. Ideal for entertaining or a hearty family meal that captures the flavors of the bayou.

Ingredients

Scale

Crawfish Boil Ingredients

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
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

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Instructions

Prep Crawfish: Thoroughly clean and purge the crawfish whether they are live or frozen to remove impurities and ensure freshness.
Create Boiling Base: In a large stockpot or Dutch oven, combine 1 ½ gallons of water with the boil seasoning, seafood stock, onion, celery, crushed garlic, bay leaves, orange and lemon quarters, distilled white vinegar, and concentrated boil liquid. Bring to a rolling boil, then reduce heat and simmer for 25-30 minutes to infuse flavors.
Add Sausage and Potatoes: Add the andouille sausage pieces and baby red potatoes to the pot, cooking for 15-20 minutes until potatoes are tender and easily pierced with a fork.
Cook Crawfish and Corn: Carefully submerge the crawfish and corn nibblers into the boiling pot. Continue boiling for 5-6 minutes until the crawfish turn bright red and are cooked through.
Prepare Garlic Butter Sauce: In a separate saucepan, melt the unsalted butter and stir in finely minced garlic, lemon juice, Old Bay seasoning, Creole Cajun seasoning, and chopped parsley if using. Cook briefly to marry the flavors.
Combine and Serve: Line a baking sheet with foil or parchment paper. Drain and remove the boiled contents from the pot, discarding any unwanted bits. Spread the crawfish boil evenly on the baking sheet and generously pour the prepared garlic butter sauce over it. Toss gently to coat.
Serve: Serve the crawfish boil immediately, either directly from the baking sheet or plated individually with fresh lemon wedges on the side for squeezing.

Notes

Make sure to rinse and purge the crawfish thoroughly to avoid grit in your boil.
You can substitute baby red potatoes with small white or Yukon gold potatoes if preferred.
If fresh crawfish are unavailable, frozen crawfish can be used but make sure they are completely thawed beforehand.
The garlic butter sauce can be customized by adjusting the seasonings or adding cayenne for extra heat.
Serve with crusty bread or French fries to soak up the flavorful juices.