Louisiana Crawfish Boil
Step-by-step photos and instructions for a Louisiana-style Crawfish Boil loaded with vegetables and so much flavor!
Foto: Barefeet In The Kitchen
Ingredients
- 1 (3 ounce) package Zatarain's Crawfish Shrimp & Crab Boil seasoning packets
- 8 ounces Zatarain's Concentrated Shrimp & Crab liquid boil
- 1 cup salt (basic iodized salt, nothing fancy)
- ¼ cup cayenne pepper (plus more for heat)
- 1½ yellow onions (halved, outer skin removed)
- 2 lemons (halved)
- ½ fresh pineapple (rind removed and left whole)
- 4 heads of garlic (whole)
- 2 pounds small red or yellow potatoes (not bite-size)
- 5 -8 ounces button or crimini mushrooms (whole)
- 1 pound full-size carrots (cut in half)
- 6 ounces canned black olives (do not drain)
- 20 pounds crawfish (about 3-4 pounds per person)
- 1 -2 pounds andouille sausage or smoked sausage (cut into 2-3 inch pieces)
- 3 ears corn (husks removed and broken in half)
- 1 small head of cauliflower (leaves removed)
- 1 pound green beans (trimmed )
Steps
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Rinse the crawfish well before cooking. You can use a handy crawfish washer like this one, if you're diving into the whole full-blown crawfish boil experience, but you can also simply wash a smaller amount in a clean sink. Remove any dead crawfish before cooking.
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Fill your giant pot about half full of water and bring it to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
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Add the onions, lemons, potatoes, and fresh pineapple, and return it to a boil. When the pot is boiling, add the garlic, mushrooms, carrots, and olives. Return to a full boil.
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Add the sausage and the crawfish. Add more cayenne, if you want it spicy. Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot.
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Turn the heat off and add the corn, cauliflower, and green beans. Allow the crawfish to soak for an additional 15-45 minutes. They will start sinking as they absorb the flavoring from the pot.
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Pull a crawfish from the pot and break off the tail, tip the body upside down, and see if liquid drips out. When this happens, the crawfish is ready to eat.
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Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly. Serve with Cajun dipping sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 | - | - | |
| Zatarain's Concentrated Shrimp & Crab liquid boil | 8 ounces | - | - |
| salt | 1 cup | - | - |
| cayenne pepper | 0.25 cup | - | - |
| yellow onions | 1.5 | - | - |
| lemons | 2 | - | - |
| fresh pineapple | 0.5 | - | - |
| of garlic | 4 heads | - | - |
| small red or yellow potatoes | 2 pounds | - | - |
| -8 ounces button or crimini mushrooms | 5 | - | - |
| full-size carrots | 1 pound | - | - |
| canned black olives | 6 ounces | - | - |
| crawfish | 20 pounds | - | - |
| -2 pounds andouille sausage or smoked sausage | 1 | $0.94/350ml | $0.22 |
| ears corn | 3 | - | - |
| head of cauliflower | 1 small | - | - |
| green beans | 1 pound | - | - |
*Estimated market prices, may vary by region
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