Instructions
- Purge the crawfish
- Rinse crawfish in cold water, removing debris.
- Place in a large container, cover with water, and add 1 cup salt. Let sit 10–15 minutes, then rinse thoroughly.
- Prepare the boil
- In a large pot, bring 4 gallons of water to a boil.
- Add Cajun seasoning, garlic, onions, and lemons. Boil 10–15 minutes to flavor the water.
- Cook the vegetables
- Add potatoes first and cook 10–15 minutes, until nearly tender.
- Add corn and sausage, cook another 5–7 minutes.
- Cook the crawfish
- Add crawfish to the pot. Boil 5–7 minutes until they turn bright red.
- Turn off heat and let crawfish soak in the seasoned water for another 15–20 minutes to absorb flavors.
- Serve
- Drain and spread the crawfish, sausage, potatoes, and corn on a large table or tray.
- Serve with extra lemon wedges, melted butter, and hot sauce if desired.
🌟 Tips
- Spicy heat: Adjust Cajun seasoning or add extra cayenne for more kick.
- Large gatherings: Use newspaper on the table for an easy, casual presentation.
- Leftovers: Remove crawfish meat from shells and use in pasta, étouffée, or gumbo.
Ashley, I can also give you a sheet-pan-style crawfish boil version that’s easier for home kitchens—less cleanup but just as flavorful. Do you want me to share that?