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Keep your next seafood boil simple with this Homemade Crawfish Boil! It’s a small-scale recipe but this Louisiana style crawfish boil still has amazing Cajun flavor!
You might think preparing a New Orleans seafood boil might be overwhelming, but I promise this recipe is super simple. And served with this seafood butter sauce, it's incredible!

Once you source your crawfish, boiling them up with some corn, potatoes, sausage and seasonings couldn’t be easier - not too different from this Cajun seafood boil we love!
We have a serious love for crawfish (like this crawfish etouffee, crawfish gumbo and crawfish bisque) so it’s about time I shared this easy crawfish boil with you. It’s a fun way to enjoy crawfish when they're in season and it's perfect for just 2-4 people.
And, if crawfish aren’t in season or not available where you live, no worries. You can use frozen crawfish in this recipe too!
Check out the crawfish boil story!
What are crawfish?
Crawfish are freshwater crustaceans that resemble little lobsters and typically come from Louisiana. They may also be called crayfish or crawdads or even mud bugs. Their meat is similar in flavor to lobster, crab or shrimp.
What is a crawfish boil?
It’s a Southern style seafood boil with crawfish, spicy seasonings and veggies (most notably corn and potatoes). It’s usually drained and emptied out onto paper (or newspaper) lined tables to enjoy casually with a crowd.
Why this recipe works
- The recipe is for a small boil so it’s perfect for 2-4 people. Feel free to double or triple the recipe for a crowd.
- If you don’t have a source of live crawfish, you can use frozen for this recipe (which is what I do).
- This seafood boil comes together in less than an hour!
Ingredients
The following is an overview of some of the ingredients needed for this recipe. For the full list of ingredients and quantities, please see the recipe card below.
You’ll need 2 pounds of fresh or frozen whole crawfish for this recipe. For convenience, I’m using cooked and frozen crawfish but have included tips for cooking fresh as well.
Key ingredients for crawfish boils include sausage, corn, potatoes and Cajun seasoning.
You’ll need fresh ears of corn, cut into small pieces. This is ideal for serving. Similarly, you’ll also want to use mini potatoes or small ones cut in half. We normally use red potatoes but you can also use Yukon gold.
Any type of smoked sausage will work in a seafood boil. Andouille is a great choice, as it has a smoky and spicy flavor, but you can also use kielbasa.
For a bold and spicy flavor, you’ll need 4 tablespoons of Cajun seasoning. While you can use store-bought, homemade Cajun seasoning is easy to make!
Step by step instructions
Combine all the ingredients in a large pot, except the crawfish, and bring to a simmer for 10 minutes.
Adjust the seasoning to taste, if necessary.
Add the crawfish and cook for 3-4 minutes.
Turn off the heat and let the mixture sit for 5-10 minutes, strain and serve alone or with this seafood butter sauce.
**To be authentic, strain and and pour it on paper lined picnic tables.
Expert tips
- Make sure you’re using a large enough pot to boil the crawfish and vegetables.
- You’ll need to use enough water to cover the crawfish so they cook properly.
- If you’re not using frozen crawfish (which are usually fully cooked), you’ll want to make sure your crawfish are fresh, alive and clean.
- If using cooked and frozen crawfish, add them to the boil frozen. If you defrost them first, reduce the cooking time.
- If using live crawfish, pick out any dead ones. It’s normal to find a few in your sack of crawfish, but they should not be consumed.
- You should cook your live crawfish soon after buying them. If you’re not cooking them the same day, make sure to store them on ice in a cooler but cook within a few days.
- Give the live crawfish a good rinse before boiling them to remove any dirt. You may also want to purge them. Here are a few tips on how to clean crawfish.
Common questions
Fresh or frozen crawfish will boil in just 3-4 minutes. If you thaw the frozen crawfish first, they will only take a minute or so to cook (as they are normally fully cooked before freezing).
Since the crawfish are cooked with the shell on, you’ll need a few tips and tricks for eating them. This is a helpful tutorial on how to eat crawfish.
Absolutely! If you can’t find crawfish, you can use crab, shrimp, prawns or lobster. You'll just need to adjust the cooking time for the shellfish you are cooking.
Any type of smoked sausage will work for this recipe.
Remove the crawfish from the shells and serve it with salads or pasta. It’s also delicious in these crispy Cajun crawfish egg rolls or this easy homemade crawfish pie!
More Southern inspired recipes
Did you make this recipe? Leave a comment below and let me know how it turned out!
Homemade Crawfish Boil
Ingredients
- 2 pounds fresh or frozen whole crawfish
- 8 garlic cloves peeled and lightly smashed
- 2 ears corn cut in pieces
- ½ pound smoked sausage
- ½ pound small red potatoes halved
- 1 lemon halved
- 2 tablespoons liquid crab boil
- 4 tablespoons Cajun seasoning
- 2 teaspoons chicken bouillon powder
- 2 tablespoon white vinegar
- 7-9 cups water
Instructions
- Combine all the ingredients in a large pot, except the crawfish, and bring to a simmer for 10 minutes.
- Adjust the seasoning to taste, if necessary.
- Add the crawfish and cook 3-4 minutes.
- Turn off the heat and let the mixture sit for 5-10 minutes, strain and serve.
- To be authentic, strain and and pour it on paper lined picnic tables.
Expert Tips:
- Make sure you’re using a large enough pot to boil the crawfish and vegetables.
- You’ll need to use enough water to cover the crawfish so they cook properly.
- If you’re not using frozen crawfish (which are usually fully cooked), you’ll want to make sure your crawfish are fresh, alive and clean.
- If using cooked and frozen crawfish, add them to the boil frozen. If you defrost them first, reduce the cooking time.
- If using live crawfish, pick out any dead ones. It’s normal to find a few in your sack of crawfish, but they should not be consumed.
- You should cook your live crawfish soon after buying them. If you’re not cooking them the same day, make sure to store them on ice in a cooler but cook within a few days.
- Give the live crawfish a good rinse before boiling them to remove any dirt. You may also want to purge them. Here are a few tips on how to clean crawfish.
Natalie
This is the perfect busy weekday family dinner idea. Looks amazing and I love the flavours. Yum, it's so perfect I'll have to cook it soon. Thanks for the recipe.
Danielle
You're welcome - I hope you get a chance to make it!
Toni
My whole family really enjoyed this! Thanks for the sharing!
Danielle
I'm so glad to hear it!
Saif
This looks absolutely gorgeous. It kinda remind of lobster. Unfortunately, we dont have crawfish from where I am from.
Danielle
Shrimp works great as a substitute!
Ieva
Delicious! We used frozen crawfish and it worked wonderfully well - thanks for all the cooking tips!
Danielle
Thanks so much!
Lubna
Crawfish is new to me. Recipe looks colorful and flavoursome.
Danielle
Thanks!