Homemade Crawfish Boil
This Homemade Crawfish Boil recipe is a Louisiana style seafood boil with amazing Cajun flavor on a much smaller scale!
Servings 4 servings
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.
- 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.
Serving: 6ounces | Calories: 448kcal | Carbohydrates: 61g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 834mg | Potassium: 2001mg | Fiber: 23g | Sugar: 5g | Vitamin A: 13177IU | Vitamin C: 96mg | Calcium: 610mg | Iron: 14mg