Cajun Crawfish Boil -

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Cajun Crawfish Boil

Head to the backyard this weekend and host a Cajun Crawfish Boil with friends!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Cajun

Keyword: andouille, crawfish

Servings: servings

Calories: 658kcal

Author: David

Ingredients

For the Seasonings

½ cup kosher salt
½ Tbsp black pepper
½ Tbsp ground coriander
1 Tbsp ground cloves
2 tsp ground allspice
2 Tbsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp paprika
½ Tbsp onion powder
½ Tbsp dried thyme
½ Tbsp dried oregano
½ Tbsp dried dill
½ Tbsp dry mustard

For the Crawfish Boil

2 lemons halved
3 pounds small red potatoes halved
1 head garlic halved
2 small onions halved
4 ears corn halved
1 pound Johnsonville Naturals Andouille Sausage sliced into 2” pieces
1 16-oz. package button mushrooms, cleaned
8-10 pounds crawfish live or frozen (see note)

Instructions

Fill large (at least 28-quart pot) with 3 ½-4 gallons of water. Add seasonings, cover and bring to a boil over high heat. (Note: If you don’t want to make your own seasoning mix, just use 1 cup of store-bought crawfish or crab boil mix.)
Once seasoned water comes to a boil, add lemons, potatoes and garlic. Reduce heat to simmer and cook for for 6-8 minutes.
Add onions, corn, sausage and mushrooms. Cover and let simmer for 15 minutes.
Add crawfish and return mixture to a boil. Let simmer for 5-6 minutes. (See note about using fresh crawfish.)
Drain well and serve immediately. (Tip: Lay old newspapers or white rolling paper on table outside, then just dump the strained crawfish, sausage, corn, etc onto the table.)

Notes

If using fresh crawfish, make sure to rinse them first. After adding, let water return to a boil. Boil for 2-3 minutes, and then turn flame off. Let crawfish sit in the hot water for ~15 minutes.

Plan on 2-3 pounds of crawfish per person. You can easily increase the amount of crawfish in this recipe without changing the amount of seasonings in the water.

Nutrition