A true taste of Louisiana! This classic crawfish boil brings together spicy crawfish, tender potatoes, sweet corn, and savory sausage in one big pot. Perfect for a backyard party with friends and family.
Prep30 min
Cook75 min
Servings6
Serving size: 2.75 lbs(One serving includes a mix of crawfish, sausage, potatoes, and corn.)
1809cal
158gprotein
134gcarbs
76g
Ingredients
10 lb Live Crawfish (Must be purged and rinsed before cooking)
4 gallon Water (For boiling, most will be drained)
1 lb Cajun Seafood Boil Seasoning (Such as Zatarain's or Louisiana brand)
0.5 cup Salt (For the boil water)
2 tbsp Cayenne Pepper (Adjust to your preferred spice level)
6 pcs Lemon (Halved)
4 pcs Yellow Onion (Medium size, peeled and halved)
Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
Crispy on the outside, fluffy on the inside, these roasted potatoes are tossed with fresh garlic and a fragrant herb blend. A perfect, easy side dish for any meal, ready in under an hour.
A classic Louisiana staple, this homemade Andouille sausage is robustly seasoned with Cajun spices and double-smoked for a deep, rich flavor. Perfect for gumbo, jambalaya, or grilled on its own. This recipe requires overnight curing.
About Crawfish Boil, Corn on the Cob, Garlic Herb Potatoes and Cajun Andouille Sausage
Aromatic crawfish boil with corn and sausage - a soul-satisfying feast, perfectly spiced!
This cajun_creole dish is perfect for dinner. With 2934.02 calories and 194.89000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
Small Red Potatoes
(Scrubbed clean)
1.5 lb Andouille Sausage (Smoked, cut into 2-inch pieces)
6 ears Corn on the Cob (Shucked and halved)
1 cup Butter (Melted, for serving)
0.5 cup Fresh Parsley (Chopped, for garnish)
Instructions
1
Purge Crawfish & Prepare Boil Liquid
If using live crawfish, purge them by soaking in a large tub of clean, salted water for 15-20 minutes. Drain and rinse until the water runs clear. Discard any crawfish that are floating or dead.
In a very large stockpot (at least 30 quarts), add 4 gallons of water, the seafood boil seasoning, salt, and cayenne pepper. Squeeze the juice from the lemon halves into the water, then drop the rinds in.
Add the halved onions and garlic heads. Stir everything together, cover the pot, and bring to a rolling boil over high heat. This can take 20-30 minutes.
2
Cook Potatoes
Once the water is at a hard, rolling boil, carefully add the red potatoes.
Allow the water to return to a boil and cook the potatoes for 15 minutes. They should be starting to get tender but not fully cooked.
3
Add Sausage and Corn
Add the andouille sausage pieces and the halved ears of corn to the pot.
Bring the water back to a boil and cook for another 7-8 minutes, until the potatoes are fork-tender.
4
Boil the Crawfish
Carefully add the purged, live crawfish to the pot. Stir gently to ensure they are submerged.
Cover the pot and wait for the water to return to a full, rolling boil.
Once it's boiling vigorously, cook for exactly 3 minutes. Do not overcook, as this will make the meat tough.
5
Soak for Flavor
Immediately turn off the heat. Let the pot sit, covered, for 15 to 30 minutes.
This is the most important step! The crawfish and vegetables will soak up the spicy, flavorful broth during this time. The longer they soak, the spicier they will become.
6
Serve and Enjoy
Using a large strainer basket or slotted spoon, carefully lift the crawfish, vegetables, and sausage from the pot, allowing the excess liquid to drain off.
The traditional way to serve is to pour everything directly onto a large table covered with newspaper.
Drizzle with melted butter, garnish with fresh parsley, and serve immediately with dipping sauces like cocktail sauce or remoulade.
240cal
5gprotein
30gcarbs
14gfat
Ingredients
4 ears Corn (fresh, husks and silk removed)
12 cups Water (enough to cover corn)
1 tbsp Sugar (optional, enhances sweetness)
4 tbsp Unsalted Butter (melted, for serving)
0.5 tsp Salt (for serving, to taste)
0.25 tsp Black Pepper (freshly ground, for serving)
Instructions
1
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
2
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
3
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
4
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.
2 lb Russet Potatoes (scrubbed and cut into 1-inch cubes)
3 tbsp Olive Oil
5 cloves Garlic (minced)
1 tbsp Fresh Rosemary (finely chopped)
1 tbsp Fresh Thyme (leaves only)
1 tsp Salt
0.5 tsp Black Pepper (freshly ground)
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
For extra crispy potatoes, place the potato cubes in a large bowl and cover with cold water. Let them soak for 30 minutes to release excess starch. Drain and pat them completely dry with a clean kitchen towel or paper towels. This step is optional but recommended.
In a large bowl, combine the dry potato cubes, olive oil, chopped rosemary, thyme, salt, and black pepper.
Toss thoroughly until every piece of potato is evenly coated with oil and seasonings.
2
Roast the Potatoes
Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. Do not overcrowd the pan, as this will cause the potatoes to steam instead of roast.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping them halfway through, until they start to turn golden brown.
Remove the pan from the oven, sprinkle the minced garlic over the potatoes, and toss gently to distribute.
Return the pan to the oven and roast for an additional 10-15 minutes, or until the potatoes are golden brown, crispy on the outside, and easily pierced with a fork.
3
Garnish and Serve
Remove the potatoes from the oven and let them cool for a minute on the pan.
Transfer the hot potatoes to a serving dish.
Sprinkle with fresh chopped parsley, toss gently, and serve immediately for the best texture.
1815 g Pork Butt (Also known as Boston butt, cut into 1-inch cubes)
454 g Pork Fatback (Cut into 1-inch cubes)
3 tbsp Kosher Salt
2 tbsp Cayenne Pepper
3 tbsp Smoked Paprika
2 tbsp Black Pepper (Coarsely ground)
2 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Dried Thyme
1 tsp Curing Salt #1 (Also known as Prague Powder #1, essential for safe smoking)
240 ml Ice Water
10 feet Natural Hog Casings (32-35mm diameter)
Instructions
1
Prepare Meat and Casings
Place the cubed pork butt and fatback on a baking sheet in a single layer. Place your grinder parts (die, blade, auger) and mixing bowl in the freezer as well.
Freeze the meat for 30-45 minutes until it is very firm but not frozen solid. This is crucial for a clean grind and proper texture.
While the meat chills, thoroughly rinse the hog casings under cool running water, then soak them in a bowl of warm water for at least 30 minutes to soften and remove salt.
2
Grind the Meat and Mix Spices
In a small bowl, combine the kosher salt, cayenne pepper, smoked paprika, black pepper, garlic powder, onion powder, and dried thyme. Mix well.
Assemble your meat grinder with a coarse plate (about 10mm or 3/8 inch).
Grind the chilled meat and fat together into the chilled mixing bowl.
3
Mix the Sausage
Sprinkle the prepared spice mixture and the curing salt #1 over the ground meat.
Pour in the ice water. This helps keep the mixture cold and aids in dissolving the salts and spices.
Using your hands or a stand mixer with a paddle attachment, mix on low speed for 60-90 seconds. Mix just until the spices are evenly distributed and the mixture becomes sticky and tacky. This is the 'primary bind' and is key to a good sausage texture.
4
Stuff the Casings
Load the sausage mixture into your sausage stuffer. Thread a length of soaked casing onto the stuffing tube, leaving a few inches of overhang.
Begin extruding the meat into the casing, supporting the casing as it fills. Avoid overstuffing, as this can cause bursting during linking or cooking.
Once the casing is filled, twist it into 6-inch links. Twist each link in the opposite direction of the previous one to keep them from unraveling.
5
Cure and Dry the Sausages
Gently prick any visible air pockets in the links with a sterile pin or sausage pricker.
Place the links on a wire rack set over a baking sheet.
Refrigerate, uncovered, for 12 to 24 hours. This allows the cure to work, the flavors to meld, and the casings to dry, which helps the smoke adhere better.
6
Smoke the Sausages
Preheat your smoker to 180-200°F (82-93°C). Use pecan or hickory wood for an authentic Cajun flavor.
Hang the sausage links or place them on the smoker racks, ensuring they do not touch each other to allow for even smoke circulation.
Smoke for 2-3 hours, or until an instant-read thermometer inserted into the center of a sausage registers an internal temperature of 160°F (71°C).
7
Cool and Store
Immediately after removing from the smoker, plunge the sausages into an ice water bath for 1-2 minutes. This stops the cooking process and helps the casings shrink tightly to the meat.
Pat the sausages completely dry with paper towels.
Store in an airtight container or vacuum-sealed bag in the refrigerator for up to one week, or freeze for up to 6 months.
