Creole Crawfish Boil with Corn (Print Version)
Festive Louisiana seafood boil with tender crawfish, sweet corn, and potatoes cooked in aromatic Creole spices.
# What You'll Need:
→ Seafood
01 - 4 pounds live crawfish, thoroughly rinsed and purged
→ Vegetables
02 - 6 ears corn, cut into halves
03 - 2 pounds small red potatoes, halved
04 - 1 large yellow onion, quartered
05 - 1 head garlic, halved crosswise
06 - 2 lemons, halved
→ Sausage
07 - 1 pound Andouille sausage, sliced into 1-inch pieces
→ Aromatics and Spices
08 - 1/2 cup Creole or Cajun seasoning blend
09 - 2 tablespoons kosher salt
10 - 1 tablespoon black peppercorns
11 - 1 tablespoon crushed red pepper flakes, optional for extra heat
12 - 4 bay leaves
13 - 1 bunch fresh parsley
→ Other
14 - 4 quarts water
15 - 1/2 cup unsalted butter, melted for serving
# How to Cook:
01 - Fill a large stockpot with water. Add Creole seasoning, salt, peppercorns, red pepper flakes, bay leaves, onion, garlic, lemons, and parsley. Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling liquid. Boil uncovered for 10 minutes.
03 - Add corn and sausage to the pot. Continue boiling for 8 to 10 minutes until potatoes are nearly tender.
04 - Add crawfish to the pot. Stir well, cover, and boil for 5 to 7 minutes until crawfish shells turn bright red and tails curl.
05 - Turn off heat. Let the boil rest, covered, for 10 to 15 minutes to absorb flavors.
06 - Drain the boil completely. Spread contents on a large newspaper-lined table or serving platter.
07 - Drizzle with melted butter and sprinkle with extra Creole seasoning if desired. Serve hot.
# Expert Advice:
01 -
- The intoxicating aroma of Creole spices infusing everything creates a sensory experience that store-bought seasoning packets just cant match.
- Theres something magical about the communal experience of a proper seafood boil, where time slows down and conversations deepen as everyone works through their pile of crawfish.
02 -
- Never add crawfish to water thats not at a full rolling boil, or youll end up with waterlogged, mushy meat instead of that perfect tender-firm texture.
- The resting period after cooking isnt optional, its when the crawfish actually absorb the majority of the seasonings, transforming from simply cooked to properly flavored.
03 -
- Add a couple bottles of beer to the boiling liquid for a subtle malty depth that complements the spices beautifully.
- If youre cooking for crawfish novices, score the tails with kitchen shears before serving to make the meat easier to extract without sacrificing the communal experience.