adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Louisiana Crawfish Boil
Louisiana Crawfish Boil
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Create a flavorful crawfish boil with fresh ingredients simmered in a spicy broth for a crowd-pleasing feast.
Ingredients:
  • 2 heads garlic, unpeeled
  • 5 bay leaves
  • 2 (3 ounce) packages dry crab boil
  • 1 tablespoon liquid shrimp and crab boil seasoning
  • 15 red potatoes, washed
  • 3 large oranges, halved
  • 3 large lemons, halved
  • 2 large whole artichokes
  • 2 (16 ounce) packages mushrooms, cleaned
  • 0.5 pound fresh green beans, trimmed
  • 2 large onions, sliced
  • 30 pieces baby corn
  • 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
  • 50 live crawfish, rinsed
Instructions:
  • In a generously sized pot, fill it a third of the way with water. Mix in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then lower to a simmer and cook for 20 minutes.
  • Add mushrooms, green beans, onions, and baby corn to the pot. Allow them to simmer for 15 minutes. Then, mix in the sausage and cook for an additional 5 minutes.
  • Add the crawfish to the mixture and bring it back to a boil. Let it simmer until the shells of the crawfish turn bright red and the tails can be easily pulled out, approximately 5 minutes. To check if they're done, peel one crawfish. Be careful not to overcook, as it can cause the crawfish to become tough.
  • Drain the liquid and serve the hot Louisiana-style crawfish boil on a picnic table lined with newspapers.

Similar Recipes