Southern Soul Food

Louisiana Crawfish Boil

Name: Louisiana Crawfish Boil
Total time: 60 min
Yield: 8 servings
Cuisine: Southern Soul Food
Ingredients: 5 lbs live crawfish, purged and rinsed; 1/2 cup Cajun crab boil seasoning; 2 lbs small red potatoes; 1 lb andouille sausage, cut into 2-inch pieces; 4 ears corn, halved, 2 lemons halved, 1 head garlic halved, 1 large onion quartered

A festive Gulf Coast feast of spicy crawfish boiled with corn, potatoes, and sausage, dumped out and devoured around the table.

60 minutes

Serves 8

Dinner

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Fill a large stockpot with about 5 quarts water, add the crab boil seasoning, lemons, garlic, and onion, then bring to a rolling boil over high heat.

2
Add the red potatoes and boil for 10 minutes, then add the andouille sausage and corn and cook for another 5 minutes.
3
Add the purged crawfish, return the pot to a boil, and cook for 3-4 minutes just until the shells turn bright red.
4
Turn off the heat and let everything soak in the seasoned liquid for 15-20 minutes so the crawfish absorb the spice.
5
Drain well, then pour the crawfish, potatoes, corn, and sausage out onto a newspaper-lined table.
6
Serve immediately with extra seasoning and cocktail sauce, peeling the crawfish by hand as you eat.

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