N' Awlins Boiled Crawfish
A bold and spicy Cajun-style boiled crawfish dish featuring seasoned stock, corn, potatoes, sausage, and a flavorful kick of cayenne and crab oil, perfect for gatherings.
Ingredients
- 43 lbs. crawfish ⓘ
- 1 whole stalk celery ⓘ
- 4 heads garlic, tops removed ⓘ
- 12 lemons, sliced and quartered
- 6 large onions ⓘ
- 10 bay leaves ⓘ
- 3-4 boxes table salt ⓘ
- 1/2 cup cayenne pepper
- 8 oz. liquid crab oil ⓘ
- 10 ears of corn, cut in thirds
- 30 B-size creamer Irish new potatoes ⓘ
- 3 lbs. country smoked sausage
Instructions
- Empty your crawfish into a No. 3 wash tub and cover them completely with cold water.
- Wash the crawfish several times, using fresh water each time, at least four or five times until the water runs clear.
- Drain off the last rinse water completely and get your boiler ready.
- In a large 90 to 102-quart pot, put in enough water to completely cover the crawfish when added and bring it to a rapid boil.
- Add the first eight ingredients (celery, garlic, lemons, onions, bay leaves, salt, cayenne pepper, crab oil) and boil for about 15 minutes to create a seasoned stock.
- Drop in the corn on the cob, new potatoes, and smoked sausage; cook for about 15 minutes.
- When the extras are three-quarters done, add the crawfish and cover the pot.
- The water will stop boiling immediately; when it comes back to a full boil, cook the crawfish for about two minutes.
- Shut off the fire and remove the pot from the burner.
- Drop crushed ice on top of the crawfish and let it sit for about 25 minutes.
- Taste-test a crawfish every five minutes to prevent over-spicing and adjust as desired.
Tips & Substitutions
For best results, ensure your crawfish are fresh and alive before cooking. If you can't find liquid crab oil, a mixture of olive oil and your favorite seafood seasoning can work as a substitute. Adjust the cayenne pepper to taste if you're sensitive to spice. When washing the crawfish, be thorough to remove any grit. You can also add other vegetables like artichokes or mushrooms for extra flavor.
Serving Suggestions
Serve the boiled crawfish on a large platter, along with the corn, potatoes, and sausage for a festive presentation. Pair it with French Bread With Biloxi Butter to soak up the delicious juices. This dish is perfect for gatherings and can be complemented with cold beer or a refreshing lemonade.
Storage & Reheating
Store any leftover boiled crawfish in an airtight container in the refrigerator for up to two days. To reheat, gently steam them or place them in a pot with a small amount of water over low heat until warmed through. Avoid microwaving as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of N' Awlins Boiled Crawfish contains roughly 831 calories, with 21g protein, 182g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (334% of the Daily Value), vitamin C (134% of the Daily Value), and iron (127% of the Daily Value). Note that it is relatively high in sodium, at 630mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the crawfish are fully cooked?
Crawfish are fully cooked when they turn bright red and the meat is opaque. After adding them to the pot, allow them to boil for about two minutes, then remove from heat and let them sit for 25 minutes to absorb the flavors. Taste-testing is essential to ensure they meet your desired spice level.
Can I use frozen crawfish for this recipe?
Yes, you can use frozen crawfish, but be sure to thaw them completely before cooking to achieve the best texture. Rinse them well to remove any ice or frost before adding to the boiling water. Frozen crawfish may also require slightly longer cooking times, so keep an eye on them.
What if I can't find all the ingredients?
While the recipe is best with all specified ingredients, you can substitute with what you have on hand. For example, use regular potatoes instead of Irish creamer potatoes, or omit the sausage for a vegetarian option. Feel free to experiment with different spices and vegetables to suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).