Louisiana Crawfish Boil
A festive Gulf Coast feast of spicy crawfish boiled with corn, potatoes, and sausage, dumped out and devoured around the table.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Louisiana Crawfish Boil to your week, check it against your household's allergens, and build the shopping list automatically.