Best Louisiana Crawfish Boil Recipes

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

Provided by Food Network

Time 1h30m

Yield 15 to 20 servings

Number Of Ingredients 12

Ingredients

One 35- to 40-pound sack live crawfish
3 pounds small (size "B") red potatoes
3 pounds smoked sausage, cut into 3-inch pieces
8 to 10 oranges, sliced
6 artichokes, halved
6 heads garlic, halved
2 stalks celery, cut into 2-inch pieces
One 4 1/2-pound bag powdered crawfish boil mix, such as Louisiana Fish Fry
8 ounces liquid crawfish boil, such as Louisiana Fish Fry
Twenty-four 3-inch ears frozen corn
One 16-ounce container white mushrooms
One 1-pound bag frozen Brussels sprouts

Steps:

Wash the crawfish with fresh water in a large plastic tub; let the water run until clear, then drain.
Fill an 80-quart pot halfway with enough water to cover the seafood and fixin's. Add the potatoes, sausage, oranges, artichokes, garlic and celery -- things that take longer to cook. Bring to a boil, then add the crawfish boil mix and liquid crawfish boil. Continue to boil for 3 minutes.
Add the crawfish and return to a boil; cook for 5 minutes. Turn off the heat, then stir in the corn, mushrooms and Brussels sprouts. Let the crawfish soak for 20 to 25 minutes. The longer they soak, the spicier and juicier they get.

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Provided by IMANKAY

Categories Trusted Brands: Recipes and Tips Sparkle

Time 1h45m

Yield 10

Number Of Ingredients 15

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

Steps:

Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 38 g, Cholesterol 285.6 mg, Fat 22 g, Fiber 9.6 g, Protein 51.4 g, SaturatedFat 7.5 g, Sodium 1926.6 mg, Sugar 12.7 g

LOUISIANA CRAWFISH BOIL

Louisiana Crawfish Boil image

Categories Picnic Spring Simmer Boil

Yield serves 4 to 6

Number Of Ingredients 10

Ingredients

2 (3-ounce) bags Zatarain's Dry Crawfish, Crab, and Shrimp Boil (see Sources, page 301)
2 gallons water
3/4 cup coarse salt
12 fingerling potatoes (about 3/4 pound total)
4 onions, preferably Vidalia, halved
4 lemons, halved
4 whole heads garlic
4 ears fresh sweet corn, shucked and silks removed, halved crosswise
2 pounds kielbasa sausage, cut into 2-inch pieces
6 pounds live crawfish (see Sources, page 301)

Steps:

Fill a large stockpot with the seafood boil, the water, and the salt. Bring to a boil over medium-high heat, cover, decrease the heat to medium, and simmer for 15 minutes.
Add the potatoes, onions, lemons, and garlic. Cover, increase the heat to medium-high, and return to a boil; cook an additional 10 minutes. Add the corn, sausage, and crawfish. Cover and return to a boil; cook until the crawfish are bright red and cooked through, about 10 minutes. Serve immediately.