This classic Boiled Crawfish recipe is a true Cajun favorite — spicy, bold, and packed with flavor. Perfect for gatherings, this seafood boil brings together crawfish, corn, potatoes, and optional sausage in a heavily seasoned broth. It’s messy, fun, and absolutely unforgettable when shared with family and friends.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 6–8 (or more depending on portion size)
Ingredients
- 20 pounds crawfish (or shrimp as alternative)
- 1 box salt (for cleaning)
- 6 tbsp cayenne pepper
- 6 tbsp black pepper
- 4 lemons, halved
- 6 medium onions
- 10 red potatoes (unpeeled or halved)
- 6 ears of corn (fresh or frozen)
- 1/4 cup oil (optional, helps with peeling)
- 1 tsp white pepper
- 1 tsp cayenne pepper
- 2 tsp black pepper
- 2 tsp salt
- 1/2 box salt (additional seasoning)
- 3 tbsp black pepper
- 3 tbsp red pepper
- 2 tsp ground clove
Instructions
Step 1: Clean the Crawfish
Remove any dead crawfish. Clean the rest by soaking them in salted water (a salt purge). Add about 1 cup of salt to a large tub of water, stir, then drain. Repeat once more without salt.
Step 2: Prepare the Boil
Fill a large stockpot with water and bring it to a boil. Season the water with salt, white pepper, black pepper, and lemon halves.
Step 3: Cook Potatoes
Add potatoes (and sausage if using). Cover and cook for about 8 minutes until they begin to soften.
Step 4: Add Vegetables & Crawfish
Add corn, onions, and crawfish to the pot. Bring back to a boil and cook for 3–5 minutes until crawfish turn red and float.
Step 5: Let It Soak
Turn off the heat and let everything sit for 4–5 minutes so the crawfish can absorb the seasoning. Optionally, add ice to help them sink during soaking.
Step 6: Drain & Season
Drain the liquid or transfer crawfish and vegetables into a container or ice chest. Sprinkle with salt, black pepper, white pepper, and red pepper. Mix well.
Step 7: Serve
Close the container briefly to allow steam and seasoning to blend. Serve hot and enjoy immediately with cold drinks.
Serving Tips
- Allow 3–5 pounds of crawfish per person.
- Serve with extra seasoning, lemon wedges, and melted butter.
- Add shrimp, crab, or smoked sausage for a richer boil.
Enjoy your Cajun-style Boiled Crawfish feast!