Cajun-Style Crawfish Boil
0s prep 30m cook 30m ready
8 servings True Cajuns may scoff at the suggestion that less than 4 or 5 pounds of crayfish per serving is adequate, but we find these proportions more appropriate for a home crayfish boil.
Ingredients
- 2 large onions, quartered
- 2 lemons, quartered
- One 6-ounce container crab boil seasoning
- ¼ cup salt
- ¼ cup Tabasco sauce
- 1 head garlic, halved crosswise
- 2 pounds small red potatoes
- 3 ears corn, shucked and cut into 3-inch pieces
- 1 ½ pounds andouille or Cajun-style boudin sausage, cut into ½-inch pieces
- 10 pounds whole crayfish, fresh and cleaned, above, or thawed frozen
- Crusty French bread
- Softened butter
- Tabasco sauce
Let's Cook
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Step 1.
Pour 5 quarts water into a large stockpot and add: 2 large onions, quartered; 2 lemons, quartered; One 6-ounce container crab boil seasoning; ¼ cup salt; ¼ cup Tabasco sauce; 1 head garlic, halved crosswise
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Step 2.
Bring to a boil and cook for 10 minutes. Add and simmer for 10 minutes: 2 pounds small red potatoes
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Step 3.
Add and simmer for 5 minutes: 3 ears corn, shucked and cut into 3-inch pieces; 1 ½ pounds andouille or Cajun-style boudin sausage, cut into ½-inch pieces
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Step 4.
Add and simmer until bright red and cooked through, about 5 minutes: 10 pounds whole crayfish, fresh and cleaned, above, or thawed frozen
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Step 5.
Transfer the crayfish, sausage, and vegetables with a slotted spoon to a large platter. Serve on a table covered with newspaper along with bowls of the cooking liquid and: Crusty French bread; Softened butter; Tabasco sauce
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