Description
Bring the spirit of the South into your kitchen with this Stovetop Crawfish Boil, juicy crawfish, tender veggies, and bold spices all simmered to perfection in one big pot. Perfect for a festive gathering with friends and family.
Ingredients
Scale
- 2 pounds of live crawfish (or thawed frozen crawfish)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 lemons, halved
- 3 ears of corn, cut in halves (6 pieces)
- 1 pound small red potatoes, halved
- 1/4 cup Crawfish boil seasoning (such as Zatarain’s)
- 4 quarts of water
- Fresh parsley, for garnish
- Optional: hot sauce for serving
Instructions
- In a large stockpot, bring 4 quarts of water to a boil. Stir in the Crawfish boil seasoning, onion, garlic, and lemons to create a flavorful base.
- Add the halved potatoes and cook for 10-15 minutes, or until fork-tender.
- Add corn pieces and continue boiling for 5 minutes so they soak up the spicy broth.
- Add crawfish to the pot, stir, cover, and cook for 5 minutes until they turn bright red.
- Turn off the heat and let the pot sit covered for another 5-10 minutes to allow flavors to meld.
- Serve on a large table lined with newspaper or butcher paper. Garnish with parsley and offer hot sauce on the side.
Notes
To elevate the experience, serve the boil outdoors and consider adding shrimp or crab for extra flavor. Leftovers can be turned into a seafood pasta or salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Boiled
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 950mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg
Keywords: crawfish boil, stovetop seafood boil, Southern recipe, Cajun crawfish, seafood feast