Feed a crowd with this traditional New Orleans Crawfish boil recipe! Made with live crawfish, corn, red potato’s and smoked sausage. Boiling that perfect sack of crawfish may seem like a huge feat, but Chris West, owner of Lassalle’s New Orleans Deli and OklaNola Pepper Co in Tulsa, Oklahoma breaks things down for us into several easy steps. We kick it up a notch with some Hasty Bake smoked additions that put this family-style boil over the top!
*For extra flavor, smoke the sausage, potatoes, and garlic on the Hasty Bake Charcoal Grill for 45 minutes at 225° prior to using in recipe listed below.
- 3 white onions
- 4-6 heads of garlic
- 1 bunch of celery
- 8-12 lemons
- 10lbs of small red potatoes (baby Yukon golds work, too)
- 2-4lbs of your favorite smoked sausage (the higher the fat content the better)
- 6lbs of powered crawfish boil
- 16oz of liquid boil
- 16oz of lemon juice
- 6-10 Bay leaves
- 12-24 small frozen corn segments
- 1/2 cup cayenne pepper
- 1 sack of Louisiana crawfish (30-35lbs)
- Add 8lbs of Powered crawfish boil to a half filled heating pot of water.
- Add 1/2 cup of cayenne or more if you want it extra spicy.
- Add half a canister of table salt.
- Add 6-10 bay leaves.
- Add 8-12 lemons, squeezing before you drop them in (you can substitute a few oranges if you want)
- Add garlic, onions, celery and the potatoes.
- Close the lid to bring to a boil faster if cold outside.
- Once the water is boiling, start timer for 8 minutes and then check potatoes. Usually, they take 8–11 minutes to cook.
- Add sausage and rinsed crawfish to hard boiling water and return the lid to the pot.
- When the water returns to a boil, set a timer for 3-5 minutes. Early season crawfish (January-May) usually take 3 minutes. later in the season usually take 5 minutes to return to a boil.
- After crawfish boil for the allotted time, kill the fire to the pot. Add 12-24 frozen corn pieces. (If you’re in an area that you can hose your hot pot down with cold water while crawfish are soaking, you should do this.) Shoot to drop your water temperature to 180°. Add ice if necessary.
- Add 16oz liquid crab/crawfish boil and 16 oz of lemon juice.
- Soak Crawfish for 10-20 minutes checking every 5 minutes for desired taste.
- Pull basket, drain crawfish and pour on table.
- Laissez les bon temps rouler
WATCH THE CAJUN CRAWFISH BOIL FULL VIDEO ON YOUTUBE BELOW