Louisiana Crawfish Boil Recipe

Name: Louisiana Crawfish Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads garlic, unpeeled; 5 bay leaves; 2 (3 ounce) packages dry crab boil; 1 tablespoon liquid shrimp and crab boil seasoning; salt and pepper to taste; 3 large oranges, halved; 3 large lemons, halved; 2 large whole artichokes; 15 red potatoes, washed; 30 pieces baby corn; 2 large onions, sliced; 2 (16 ounce) packages mushrooms, cleaned; 1/2 pound fresh green beans, trimmed; 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices; 50 live crawfish, rinsed

Servings: persons

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
1/2 pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50 live crawfish, rinsed

1
Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
2
Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
3
Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

2081

kcal

Calories

Fat

365

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 heads garlic, unpeeled, 5 bay leaves, 2 (3 ounce) packages dry crab boil, 1 tablespoon liquid shrimp and crab boil seasoning, and more.

Yes, Louisiana 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.

Louisiana Crawfish Boil

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