Homemade Crawfish Boil
Let the good times roll with the bold and vibrant flavors of the bayou. This Homemade Crawfish Boil celebrates the festivity, fresh seafood, and savory flavors of Louisiana all in the comfort of your own home. Invite some friends over because this is a party!
There is something about certain dishes that are just so interactive they instantly bring people together. Whether it’s diving into Tacos de Alambre with a tortilla, or this seafood extravaganza, some dishes have the power to turn a meal into a true event.
History of Louisiana Crawfish Boils
Crawfish boils are all about celebrating family, friends, and amazing food. There is even a legend of how crawfish came to Louisiana. When Cajun ancestors were forced to leave Nova Scotia, they claim that the lobsters followed them. The journey was long and hard and by the time they arrived in Louisiana they had shrunk in size.
The start of the season for these freshwater crustaceans is in late February, right around Mardie Gras. The weather is already warmer after Louisiana’s brief winter and people get outside and gather, celebrating the official state crustacean.
Ingredients
This Homemade Crawfish Boil is all about combining fresh ingredients with aromatic spices. It’s truly a one pot meal and a readymade party.
- Crawfish – Head to the seafood section of the freezer aisle and pick up a bag of frozen, already cooked crawfish. This makes this dish easy to prepare and also makes it easy to shop for year round. Crawfish are sweet, tender, and have a similar flavor profile as lobster.
- Shrimp – You can use fresh or frozen shrimp for this recipe. Pick what looks good and what is accessible to you.
- Red Potatoes – Baby potatoes soak up all of the aromatic and spicy butter and help make this a whole meal and event. Just add some icy cold beers!
- Corn – This seafood boil classic adds texture and sweetness while being the perfect vessel for that Cajun butter.
- Salted Butter – Adds richness to this dish and soaks into all of the ingredients.
- Garlic – Savory and aromatic this infuses flavor into the butter.
- Lemon – Used to flavor the boiling liquid as well as add brightness to the garlic butter.
- Andouille Sausage – Smoky, savory, and a little spicy, this balances the sweetness of the seafood.
- Parsley – Adds a pop of herbaceous freshness.
- Cajun Seasoning – Use your favorite variety. Some are spicier than others. In addition, some brands may label it as Creole seasoning.
- Old Bay – This seafood classic combines celery salt, paprika, and red and black pepper for the perfect accent to seafood.
- Spices – Brown sugar, oregano, paprika, and cayenne bring additional sweetness, heat, earthiness, and herbaceous flavor.
How to Make a Homemade Crawfish Boil
Get out your biggest stockpot and chill the cervezas. This classic bayou creation with its bounty of food is destined to become a new tradition.
Time needed: 45 minutes
Sweet and tender crawfish are joined with succulent shrimp, pillowy potatoes, savory andouille, and all of the Cajun spices.
- Pot’s On
Fill a large stockpot halfway with water and add your lemon wedges. Bring it to a boil.
- Veggie Time
Add the potatoes and corn and allow them to boil until the potatoes are fork tender, about fifteen minutes.
- Crayfish
Add the crawfish and shrimp and let them cook until the shrimp are pink, about five minutes. Drain the seafood and vegetables and transfer them to an oven safe baking dish.
- Butter Makes Everything Better
Add the butter, garlic, lemon juice, and seasonings to a saucepan over low heat and stir until the butter is melted. Let it simmer for a couple of minutes and then remove from the heat.
- Bake
Slice the andouille sausage and arrange it over the top of the seafood and vegetables. Pour the garlic butter mixture over the top. Cover the baking dish tightly with foil. Allow it to bake in a 350 degree oven for ten minutes.
- Serve
Sprinkle fresh parsley over the top. Serve with extra lemon wedges if desired.
Variations
This is a classic combination of ingredients for a seafood boil and crawfish boil. Here are a few other ideas.
- Beer – Swap out some of the water for a bottle or two of beer to infuse even more flavor.
- Mushrooms – Mushrooms are a common addition to a Louisiana crayfish boil. Add them when you add the potatoes and corn.
- Spicy – Like things extra spicy? Toss in a teaspoon or two of crushed red pepper flakes to the boiling water.
Substitutions
While the combination of crawfish and shrimp brings that perfect balance of sweet, succulent, and tender, feel free to substitute the shrimp in this recipe for another pound of crawfish.
Tools
You will need a stockpot large enough to accommodate the potatoes, corn, and two pounds of seafood. You’ll want to fill it halfway with water and still have plenty of room. In addition you will need a baking dish large enough to accommodate the crawfish boil without everything being too crowded.
Storage
Some dishes are just better eaten the day of. This homemade crawfish boil is one of them. Not only will you have the best flavors, but the texture will also be the best. However, you can safely store the leftovers in an airtight container or plastic bag in the refrigerator for 2-3 day.
Top Tip for a Homemade Crawfish Boil
Either fresh or frozen shrimp work well for this recipe. However you will want to pick shell on shrimp for the best flavor. Not only will the shells protect the shrimp from the high heat of boiling and help them remain tender, but the shells will also add a ton of flavor to the potatoes and corn.
Homemade Crawfish Boil
Equipment
- 1 large stockpot
- 1 saucepan
- 1 baking dish
Ingredients
- 1 lbs frozen whole cooked crawfish
- 1 lbs shrimp, fresh or frozen, shell on
- 1 lbs baby red potatoes
- 2 ears corn, cut into fourths
- 2 sticks salted butter
- 2 lemons, cut into wedges
- 1 pkg andouille sausage, sliced
- parsley for garnish
Seasoning Mix
- 2 tbsp Cajun seasoning
- 1 tbsp paprika
- 3 tbsp Old Bay seasoning
- 1 tsp cayenne pepper
- 1 tbsp oregano
- 2 tbsp brown sugar
Instructions
- Fill a large stockpot halfway with water. Add the lemon wedges and place over medium heat. Bring to a boil.
- Add the potatoes and corn. Allow them to cook until the potatoes are fork tender, about 15 minutes.
- Add the crawfish and shrimp and let them cook until the shrimp is pink, about 5 minutes. Drain the seafood and vegetables and transfer them to an oven safe baking dish.
- Add the butter, spices, lemon juice, and garlic to a saucepan over low heat. Let simmer for a couple of minutes until the butter is melted and the garlic is fragrant.
- Slice the sausage and add to the baking dish. Pour the butter over the top.
- Cover the baking dish tightly with foil. Allow it to bake in a 350 degree oven for 10 minutes.
- Sprinkle fresh parsley over the top and enjoy!
