How to Boiled New Orleans Style Crawfish – Full Recipe

Boiled crawfish is a popular Louisiana dish, especially during crawfish season. It sums up the essence of communal feasting and vibrant flavors. These freshwater crustaceans are generously seasoned with various spices, including cayenne pepper, garlic, and other ingredients, before being boiled to perfection. Boiling crawfish is a Cajun and Creole tradition that reflects the lively spirit of the region. Their tender meat and zesty seasoning create a sensory experience that brings friends and family together, capturing the joy and camaraderie of Southern get-togethers. Louisiana’s love of sharing food, culture, and lively conversations is exemplified by boiling crawfish and serving it in large batches with sides like corn and potatoes.

Ingredients

• Live crawfish (usually about 3-5 pounds per person)
• Crawfish boil seasoning mix (commercial or homemade)
• Corn on the cob, halved
• Red potatoes, halved or quartered
• Onions, quartered
• Garlic cloves, whole
• Lemons, halved
• Sausage links (optional)
• Salt (for seasoning the water)

Instructions

Preparing the Crawfish:

1. Before cooking, rinse the live crawfish thoroughly to remove any dirt or debris.
2. Drain the water and let the crawfish sit for a few minutes.

Boiling the Crawfish:

1. Fill a large pot halfway with water, leaving space for the crawfish and other ingredients.
2. Follow the package directions when adding the crawfish boil seasoning mix to the water. You can adjust the amount to your preferred level of heat.
3. Add halved lemons, garlic cloves, and onions to the water for flavor. You can also add sausage links at this point if you like.
4. Bring the water to a boil and let the seasoning infuse for 10-15 minutes.

Adding Vegetables:

1. Add halved corn on the cob and halved or quartered red potatoes to the pot.
2. Boil the vegetables for 10-15 minutes or until they are almost done.

Adding Crawfish:

1. Carefully add the live crawfish to the pot. Be cautious, as it may cause the water to cool down temporarily.
2. Bring the water to a boil and let the crawfish cook for 5-7 minutes. The crawfish should turn a bright red color.

Draining and Serving:

1. Turn off the heat and let the crawfish sit in the seasoned water for a few minutes to absorb the flavors.
2. Drain the crawfish, vegetables, and sausage from the pot using a colander.

Serving:

1. Cover a large table or surface with newspapers or a tablecloth.
2. Place the boiled crawfish, vegetables, and sausage on a plate.
3. Allow everyone to gather around the crawfish, peel them, and enjoy the feast.

Sauce:

For extra flavor, serve with dipping sauces such as melted butter, cocktail sauce, or remoulade sauce.

Boiling crawfish is a festive and communal experience enjoyed with friends and family. Adjust cooking times based on size and quantity. Enjoy flavorful, spicy crawfish with vegetables and sausage!