Funky Stovetop Crawfish Boil Recipe

Name: Funky Stovetop Crawfish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup kosher salt; 1 tablespoon black peppercorns; 2 (3-ounce) packages dry crab boil; 1 cup liquid crab boil; 2 bay leaves; 3 lemons, halved; 3 oranges, halved; 1 pound small red bliss potatoes; 4 large garlic bulbs, halved horizontally; 2 large onions, peeled and quartered; 2 large artichokes; 3 pounds live crawfish, purged several times in salted water; 1 pound andouille sausage links, cut into chunks; 2 ears shucked corn, cut into 2-inch pieces; 8 ounces button mushrooms; Melted butter, for serving; Cold beer, for serving (recommended: Abita beer)

Servings: persons

2/3 cup kosher salt
1 tablespoon black peppercorns
2 (3-ounce) packages dry crab boil
1 cup liquid crab boil
2 bay leaves
3 lemons, halved
3 oranges, halved
1 pound small red bliss potatoes
4 large garlic bulbs, halved horizontally
2 large onions, peeled and quartered
2 large artichokes
3 pounds live crawfish, purged several times in salted water
1 pound andouille sausage links, cut into chunks
2 ears shucked corn, cut into 2-inch pieces
8 ounces button mushrooms
Melted butter, for serving
Cold beer, for serving (recommended: Abita beer)

1
Fill a large, 5-gallon stockpot with a basket insert with 3 gallons of water.
2
Add the salt, peppercorns, dry and liquid crab boils, and bay leaves.
3
Add the lemons and oranges, squeezing the juice into the stock as they are added.
4
Cover and bring the stock to a boil over high heat; boil for 10 minutes.
5
When the stock is at a full boil, add the potatoes, garlic, onions, and artichokes.
6
Cover and bring stock back to a boil; boil for 10 minutes.
7
Add the live crawfish, sausage, corn, and mushrooms.
8
Cover and bring stock back to a boil; boil for 5 minutes.
9
Turn off the heat and allow the crawfish mixture to sit, covered for 10 to 15 minutes.
10
Line a table with several layers of newspaper or plastic garbage bags.
11
Slowly lift the basket insert out of the stockpot, allowing the liquid to drain off.
12
Pour the crawfish boil onto the prepared table and serve with melted butter and cold beer.

1338

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 cup kosher salt, 1 tablespoon black peppercorns, 2 (3-ounce) packages dry crab boil, 1 cup liquid crab boil, and more.

Yes, Funky Stovetop Crawfish Boil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Funky Stovetop Crawfish Boil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions