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Flavorful Cajun Loaded Crawfish Boil Recipe Easy Creole Louisiana Style

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A bold and spicy Cajun crawfish boil loaded with andouille sausage, corn, and potatoes, delivering a rich Creole Louisiana flavor perfect for gatherings and family meals.

Ingredients

Scale
  • 5 pounds live crawfish
  • 1 pound andouille sausage, sliced
  • 1.5 pounds red potatoes, halved or quartered
  • 4 fresh ears of corn, cut into thirds
  • 2 medium yellow onions, quartered
  • 6 garlic cloves, smashed
  • 1/2 cup Cajun seasoning blend (paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper)
  • 3 bay leaves
  • 1/2 cup unsalted butter, melted
  • 2 lemon halves (juice one for boil, use other for garnish)
  • 2 tablespoons salt, or to taste
  • About 6 quarts water
  • Optional: 2 celery stalks, chopped
  • Optional: fresh parsley for garnish

Instructions

  1. Clean the crawfish by rinsing thoroughly under cold water, removing any dead ones. Optionally purge in saltwater briefly.
  2. Fill a large pot with about 6 quarts of water. Add Cajun seasoning, bay leaves, smashed garlic, quartered onions, salt, and juice of one lemon half. Bring to a rolling boil over high heat.
  3. Add red potatoes and corn pieces to the boiling water. Boil until potatoes are just tender, about 10-15 minutes.
  4. Add sliced andouille sausage and live crawfish to the pot. Stir gently, cover, and boil for 5-7 minutes until crawfish turn bright red and float to the top.
  5. Turn off heat and keep the pot covered. Let everything steep in the spicy broth for 15-20 minutes to absorb flavors.
  6. Using a strainer basket or slotted spoon, lift crawfish, veggies, and sausage out of the pot. Transfer to a large serving bowl or newspaper-lined table.
  7. Drizzle melted butter over the boil and toss lightly to coat.
  8. Garnish with chopped fresh parsley if desired and serve with lemon wedges.

Notes

Do not overcook crawfish to avoid rubbery texture. The steeping step after boiling is crucial for deep flavor infusion. Adjust cayenne and paprika to control spice level. Use fresh garlic and lemon juice to brighten flavors. Melt butter just before finishing and toss boil in it for richness. Leftovers keep up to 2 days refrigerated and reheat gently with a splash of water or broth.

Nutrition

Keywords: cajun crawfish boil, crawfish recipe, creole seafood boil, louisiana crawfish, spicy crawfish boil, andouille sausage boil, seafood boil recipe

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