Authentic Southern Crawfish Boil with Cajun Spices and Corn

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Cuisine

Cajun

Servings

Prep Time

30 minutes

Cook Time

30 minutes

Calories

420

Crawfish boils are more than just meals—they’re full-on events, soaked in spice, steam, and Southern soul.

The tradition of dumping a huge pot of seafood, corn, sausage, and potatoes straight onto a newspaper-covered table is as communal as it is delicious. It’s a celebration of flavour and friendship, best enjoyed with music, laughter, and maybe a little sweat from the Cajun heat.

This crawfish boil recipe sticks to its Louisiana roots, using bold seasonings like crab boil packets and Cajun spice blends to transform humble ingredients into a feast. Crawfish are added last to ensure perfect texture, while the post-boil “soak” locks in every flavour.

You can add extras like mushrooms or artichokes, or keep it classic. Either way, this one-pot spectacle will have your guests coming back for more—just be sure to have plenty of napkins on hand.

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Ingredients

4 lbs live crawfish, rinsed and purged
6 ears corn, cut into thirds
1.5 lbs baby red potatoes
1 lb smoked sausage, sliced into 2-inch pieces
1 large onion, quartered
1 head garlic, halved
4 lemons, halved
1 (3 oz) package crab boil seasoning (Zatarain’s or similar)
1/4 cup Cajun seasoning (plus more for sprinkling)
2 bay leaves
2 tbsp salt
Optional: mushrooms, artichokes, or Brussels sprouts

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Directions

In a very large pot (at least 10 gallons), fill halfway with water and bring to a boil.
Add the crab boil seasoning, Cajun seasoning, salt, bay leaves, garlic, onions, and lemons. Boil for 10 minutes to infuse the flavours.
Add the potatoes and cook for 10 minutes.
Add corn and sausage and cook for another 5 minutes.
Carefully add the crawfish. Return to a boil, then cook for 3–5 minutes, or until crawfish shells turn bright red.
Turn off heat, cover, and let the pot sit for 15–20 minutes to soak.
Drain well and dump onto a newspaper-lined table or large tray. Sprinkle with extra Cajun seasoning.
Serve hot with lemon wedges, dipping butter, and cold beverages.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 20 grams; 26%
Saturated Fat: 6 grams; 30%
Cholesterol: 190 milligrams; 63%
Sodium: 1220 milligrams; 53%
Carbs: 24 grams; 9%
Protein: 36 grams
Sugar: 3 grams
Fiber: 3 grams

10 Tips for when cooking this dish

Rinse and purge crawfish with salt water to remove grit.
Always cook in a very large pot—don’t overcrowd.
Add potatoes first; they take the longest to soften.
Sausage adds flavour to the broth—don’t skip it!
Don’t overcook crawfish—they’ll turn rubbery.
Let the pot “soak” after cooking to deepen flavour.
Use crab boil packets + Cajun seasoning for best results.
Add extras like mushrooms or artichokes for variety.
Lay out newspaper or butcher paper for easy cleanup.
Have tools like seafood crackers and lots of napkins ready!

Serve it with suggestions

Lemon wedges and melted garlic butter
Cold beer or sweet iced tea
Hot sauce or remoulade sauce
Crusty French bread
Peach cobbler or pecan pie for dessert

FAQ's

Q: How do I purge crawfish before cooking?
A: Rinse several times in cool water, optionally using salt. Discard any dead crawfish.

Q: Can I make this without crawfish?
A: Yes! Sub shrimp, crab, or a combo for a seafood boil twist.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently.

Q: Can I reuse the boil liquid?
A: No—it’s best to discard and make fresh next time to avoid bitterness.

Q: What’s the best way to eat crawfish?
A: Twist off the tail, peel the shell, and enjoy. Many suck the head for flavour, too!

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Authentic Southern Crawfish Boil with Cajun Spices and Corn